6:12 p.m., kitchen of Les Belles Perdrix de Troplong Mondot, Saint-Émilion. The One Michelin Star Chef, David Charrier and his team, are cutting up the pigeons for the evening service.
« Pigeon au sang », of Jean-Christophe Duleau : breast roasted in herbs fro the garden, green beans from Sainte-Terre, green peas and fried quail egg.