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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥620kcal
💪45gProtein
🌾12gCarbs
🥑40gFat
🌿2gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🥛 Dairy

Bordeaux-Style Squab

How to order / say it
Say it Pigeon à la Bordelaise — [Pee-zhohn ah lah Bor-de-lays]
Order I'd like the pigeon à la Bordelaise, please.
Locally Je voudrais le pigeon à la Bordelaise, s'il vous plaît.
Say locally

Roasted squab served with a rich red wine and shallot sauce.

Why try it?

This dish is a nod to Bordeaux's affluent culinary heritage, reflecting the region’s mastery in creating rich and decadent dishes featuring local game meats and wine.

How it tastes

The squab is juicy and tender, its delicate meat complemented by the robustness of the wine sauce. Shallots add a sweet, aromatic touch, enhancing the savory depth.

Origin & History — first documented: 1870

A 19th-century classic from Bordeaux area, pigeon was traditionally a privilege of the wealthy, perfected by the region's chefs to showcase the wealth of local ingredients including red wine and game meats.

Recipe

Ingredients

  • 🥩 2 squab
  • 🍷 200 ml red wine
  • 🧄 100 g shallots
  • 🥛 50 g butter
  • 🌿 1 tsp thyme
  • 🥣 100 ml chicken stock

Method

  1. 1 Season and brown the squab in butter.
  2. 2 Remove squab, sauté shallots until golden.
  3. 3 Deglaze with red wine and chicken stock.
  4. 4 Return squab, simmer until tender.

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🌱
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Hearty cabbage and duck confit soup with potatoes and beans.
All Europe recipes — France — Bordeaux — Bordeaux-Style Squab
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