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pigeon
squab
Don’t think of city pigeons; in France, a young domestically raised pigeon is a prize dish, served on the tables of aristocrats since the 16th century and today served in Michelin-starred restaurants.
What you are usually served is suprême de pigeon (half the breast and a wing) or baronnet de pigeon (half the breast and a leg), or sometimes both, in two different styles (en deux façons).
But food was often secondary
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Text © Dana Facaros
Images by 4028mdk09, Père Igor, Renata (talk), Roudière