Presented in a silver cloche, this dish is set to impress right from the start. The Anjou pigeon is prepared using the traditional French method "Au Sang", which causes concentration of blood in the flesh, the raison d'être of its rosy-pink succulence. Together with wobbly foie gras, the tender pigeon breast is wrapped with lardo and Savoy cabbage into a neat little package, like a deliciously complex and indulgent Japanese futomaki.