Pigeon Meat: 7 Things You Should Know About Squab
Pigeon Meat: 7 Things You Should Know About Squab
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Join me in the kitchen at @legratinnyc to prepare another monthly French classic: Pithivier De Volaille. With savory duck, squab, and quail enveloped in flaky puff pastry and finished with black truffle sauce, this Plat Du Mois is arguably one of my favorites. Come dine with us this November to transport yourself to Lyon! #legratin #platdumois | Chef Daniel Boulud
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