Midnight Snack Video: Raymond Blanc OBE Prepares Pigeonneau d’Agen en Croûte de Sel

Raymond Blanc OBE cooks pigeonneau d’agen en croûte de sel—a timeless, classic dish of corn fed squab in a salt crust, Pommes Maxine, and pan-fried foie gras from Le Manoir aux Quat’ Saisons.

Thanks and credit to Staff Canteen!

Thanks for watching the Midnight Snack Video! Be sure to sign up at ChefSteps to view our classesrecipe gallery, and join our friendly culinary community.

Comments are closed.