Amazing pigeon with black truffle at 1 Michelin star Côte (Bangkok) by Chef Davide Garavaglia

Chef Davide Garavaglia prepares a main course Bresse pigeon with barley risotto and black truffle at 1 Michelin star Côte in Bangkok
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[@fvrs3411]

This guy is the real deal, smooth and seamless way of cutting the pigeon.

[@x0nur]

nice work chefs! keep up the hustle!

[@rewketmastah]

14 comments of people that can only cook mac n cheese and have never eaten at better than olive garden. No, its not undercooked.

[@CookinginRussia]

Exactly.

[@TheDH4]

Yup

[@moussakhoury6961]

It's raw... and all that nice green color is washed out by the pigeon sauce... then all smothered in truffle. All the work is un done and it is served cold in the end

[@Alkinsify]

For sur you get one michelin star by serving undercooked and cold pigeon

[@clementlourdin4789]

Amazing dish by amazing chef

[@WalkorBikeinCities]

Loved it

[@Jamesah1975]

I reckon I could resuscitate that bird

[@CookinginRussia]

Pigeon must be served rare, and it is naturally red in color because it is a bird that flies, unlike chickens and turkeys.

[@illyria8119]

Koch I have a question if the living pigeon is eaten?

[@meekmaalik9673]

Its not raw, it would look darker red almost black/red.
Its barley souvide to the point Its consumable also it have i think to be a certified bird.. so stay smooth guys.

[@lesgo7141]

You get the 1* when you serve raw meat. The 2* is when the amount of food is just enough to feed a colibri. And the 3* is when you add several flowers to please the eyes of the aforementioned colibri.

[@grantgrant8554]

“Saying while eating a Big Mac “

[@lesgo7141]

@@grantgrant8554 Wouldn't be surprised if you really thought that. People who like these micro rations live in a bubble.

[@PeterParker-jm4dc]

whats the temperature of pigeon?

[@nickchannel5364]

Everyone gives this chef a hard time. They are in Bangkok, and their clients are super rich. This is the food these people eat everyday.

[@g1i2o3p4a5s]

That bird could still fly. Cook it !

[@batuhannac6227]

That pigeon is literally raw.

[@CookinginRussia]

No, it isn't. That's how pigeon is properly cooked.

[@IndigoStargazer]

Raw pigeon??

[@marcoaureliosilva9335]

PIGEON THIS SIZE? THAT'S A FCKN RAW CHICKEN... 😲

[@steves.829]

Pigeon never looked so good...🙂

[@TV-wh8xd]

Pigeon is raw…

[@liamthemen4899]

Is the pigeon not cold now after plating🤥

[@Vixcis]

Actually they plate under heaters as you can see in the video.

[@c0rnfl4k3z]

You dont understand this video is a example how the dish got plated?
I mean ... its quite obvious they dont plate so long for people in the restaurant ...

[@UnrealTournament420]

Next time big boi

[@killbill7778]

A sto punto a Milano lo mangi in piazza Duomo con tutte le piume🐦🤮

[@Hokedanheh]

Bro he’s back is fucked up

[@GeofryMasters]

I'd rather eat McDonalds LOLOLOL

[@CookinginRussia]

That's what McDonalds is there for -- people like you.

[@arrmor5554]

Quanto me lo fai pagare sto piatto?

[@jamestang1737]

Pigeon breast tartar ?

[@julianhartl5136]

Terrible plate