"I start by carefully separating the legs and wings from the pigeons, setting the offal and gizzards aside, nothing goes to waste here. In a hot pan, I sear the pieces skin-side down until richly golden, then transfer them to the oven: 2 minutes at 180°C for the fillets, 8-12 minutes for the legs and wings, with a little thyme, a crushed garlic clove, and a knob of butter to baste the meat. Meanwhile, I slowly confit the gizzards in olive oil over a gentle heat until tender and fragrant."

"With a mandoline, I slice the potatoes, onions, and truffle into half moons, then layer them in a buttered dish. I pour over the seasoned chicken stock and bake for 3 hours at 130°C."

"I cut out circles of filo pastry, lightly oil them and press them into moulds, then bake for 5 minutes at 180°C. Half the kale is blanched and blended into a purée; the rest is fried at 170°C until crisp. The tartlets are filled with the purée and the confit gizzards."

"In a saucepan, I gently soften the onions, carrots, garlic, and thyme, then cover with a floral infusion. I then sear the offal in olive oil, flambé with Cognac, and deglaze with a splash of balsamic vinegar. Once cooled, I finely chop it with shallots, fresh herbs, a little salt and pepper. I make a pasta dough with the flour and egg yolks, rolling it out thinly before placing the filling on top. I then seal the ravioli, cut them out, and plunge them into boiling water for 2 minutes. While this cooks, I prepare a clear consommé with the carcasses, vegetables, and the floral infusion."

"I slice the pigeon fillets and finish them with a little grated truffle. Beside them, I arrange a generous slice of pomme de terre Boulangère, and add a touch of mustard to lift the flavour. Finally, I place the ravioli, then pour the piping-hot consommé around it."