Tag Archives: Pigeoneau

Pigeonneau is No Pigeon-You-Know

If an Egg-on-Legs is a country mile from a Poulet Fermier, then let the same be said of the gracious Pigeonneau from its too often mistaken equivalent, the feral wood pigeon. Pigeons have always been message couriers, from the Ark, through sieges … Continue reading

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Posted in Alcohol, Alliums, Archaeology and Food, Blue Collar Gastronomy, Food of the Ancients, French Markets, French Regional Foods, French supermarkets, Great Chefs, Greek Cooking, Pigeoneau | Tagged , , , , , , , , , , , , , , , , , , , | 2 Comments

En Normandie, sans-GMO – Read On

Nothing new will appear on these pages for a few days now. I am away in search of some of the best volailles that Normandy’s farmers can produce – vol (fly)/ailles(wings) = poultry. Not just chickens, but  also pigeoneau (squab), … Continue reading

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Posted in Blue Collar Gastronomy, Chicken, Guinea Fowl, Hen's and Bantam's Eggs, Label Rouge, No Compromise Shopping, Pigeoneau, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, The Food Business | Tagged , , , , , , , , , , , , , , | 2 Comments

Medieval Nightime Quarry, or the Early Beginnings of Take-Away

In grand houses across Europe, the more so in France, pigeoneau played as vital a role to subsistence and feasting as the deer park and the local river. Pigeonniers are an architechural feature of chateaux and manoirs large and small. There … Continue reading

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Posted in Blue Collar Gastronomy, Foie Gras, Fonds and Jus, Foraging, Pigeoneau, Salad, South West French Cuisine, Wild Funghi | Tagged , , , , , , , , | Leave a comment