3 MICHELIN STAR PIGEON with Kampot Pepper by Chef Torsten Michel at SCHWARZWALDSTUBE (Germany)

​Chef Torsten Michel and his team prepare "Grilled Alsatian pigeon breast with licorice and lemon thyme, crispy leg and small Kefta, turnip and pigeon jus with Arabica coffee and black lime" at 3 Michelin star restaurant Schwarzwaldstube. This amazing restaurant is located inside the Traube Tonbach hotel in Baiersbronn, Germany.
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[@warmfrost1]

Finally something truly nice

[@ydocmit]

The precision of the butchery and the cooking are perfection. What a beautiful plate of food. Heart and abats too!

[@danielksiazkiewicz6766]

666

[@captainsubtext7446]

That's actually a generous portion, even for a la carte.

[@IamULISSE]

For a la carte that’s fine …

[@danielksiazkiewicz6766]

even for a la carte

[@smoath]

Excellent. Beautiful butchery and cooking. Thank you for inspiration 👍🏻

[@nickchannel5364]

The pieces on top are called the prime.

[@kitkanok]

I used to keep king pigeons for 7 years. Nothing fancy just some pigeon meat

[@8balllarrey878]

Really Chef!! you don't have a sanitized towel to clean your spatula that you have to clean it on your coat . Plus next time you video tape something make sure you have your plancha spotless. For a Michelin star restaurant, this is not right.

[@changyone]

for me a bit too simple and the plating is coupled be done more easily also the legs cutting could have cleaned it just a bit nicer what you also get when you have frog legs. elements are there but every element is just panfried that's it.

[@mitchelblok752]

Almost fall in sleep watching how long it took to take the breast of the pigeon. Sorry but nothing looks tasty about it

[@smoath]

You are a baby

[@Aloevera710]

Un producto de calidad debe ser mejor tratado. Más básico que simple… falta pulcritud en la limpieza de la pechuga y precisión en la coccion. Los muslos hay 20 tipos de coccion que el cliente agradecerá más que el que se ha empleado. Guarnicion, decoración y presentación muy básico y si nos ponemos exquisitos y piensas que tu cliente está preparado para comerse un corazón duro y crudo… sirve la cabeza del pichon que es lo que más agradecerá alguien que sepa comer.

[@GeofryMasters]

Pigeon does not look appetizing at all

[@smoath]

You are a baby

[@mathiaswitte8477]

@@smoath you are THE baby, baby.

[@smoath]

@@mathiaswitte8477 🤣👏

[@carstenschlegel5262]

Perfekt