Meat and poultry

Wash the Chanterelles. Bring 50g of PONTHIER ruby peach purée to the boil with the Sherry vinegar and then cover the Chanterelles with the liquid. Add half of the chopped fresh verbena, season with salt and pepper. Cover and leave to marinate in the fridge for at least one night.

Leave the breast on the bone.
In a hot frying pan, brown the breast and the leg in olive oil. Add butter, half the verbena and baste while frying. Add 100g PONTHIER ruby peach purée, baste the pigeon again then cook over a low heat for 10 minutes, regularly basting the leg and breast.
Remove the pigeon from the pan and bone the breast.

Arrange the breast, leg and the mushrooms on the plate then add a few touches of cooking juice.