🏮Gong Xi Fa Cai! Save even more with 1-for-1 deals >
close

Pigeon done beautifully two ways: roasted breast meat till pink in the middle and tender Frenched legs after a low and slow confit. The bird and jus' savoury punch was balanced by the delicate rhubarb and rose purée plus crunchy grapes 'a la Aussignac' — seed and nut-studded praline-coated grapes from chef Longworth's time under chef Pascal Aussignac of Michelin-starred Club Gascon in London.