This pigeon is from Brittany (more tender and fleshy), pan-seared, then slowly-roasted by drizzling oil all over in the pot.

Then, the bird entered the kitchen, and came out in a plate reposing on its own roasting jus, accompanied with beets and hazelnut crumble.

http://danielfooddiary.com/2016/01/20/ocfsingapore/