{"id":55507,"date":"2026-02-05T14:39:58","date_gmt":"2026-02-05T13:39:58","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=55507"},"modified":"2026-02-11T09:57:41","modified_gmt":"2026-02-11T08:57:41","slug":"pigeon-danjou-betterave-rouge-girolles-mures-pistache-verjus","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pigeon-danjou-betterave-rouge-girolles-mures-pistache-verjus\/","title":{"rendered":"Pigeon d\u2019\u2019Anjou\u2019, betterave rouge, girolles, m\u00fbres, pistache, verjus"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/koen-somers-de-kristalijn\/\"><strong>Koen Somers<\/strong><\/a>, chef du restaurant <strong><a href=\"https:\/\/www.dekristalijn.be\/\" target=\"_blank\" rel=\"noopener\">De Kristalijn*<\/a><\/strong> \u00e0 Genk<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><span class=\"s1\">Pigeon<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">Nettoyez le pigeon, retirez les pilons, nettoyez-les et faites-les confire pendant 8 heures \u00e0 72\u00b0 dans du jus de raisin. <\/span><span class=\"s1\">Videz le pigeon de ses abats, assaisonnez et saisissez-le dans du beurre fermier. Ensuite, poursuivez la cuisson pendant environ 25 minutes \u00e0 85\u00b0C. Laissez reposer. <\/span><span class=\"s1\">Retirez les filets et grillez-les bri\u00e8vement au barbecue. <\/span><span class=\"s1\">Nettoyez les girolles et saisissez-les \u00e0 la po\u00eale.<\/span><\/p>\n<h2 class=\"p2\"><b>Gel de m\u00fbres<\/b><\/h2>\n<p class=\"p1\"><span class=\"s1\">125 g de liqueur de m\u00fbres, 675 g de coulis de m\u00fbres, 500 g d\u2019eau, 350 g de sucre, 22 g d\u2019agar et 12 g d\u2019acide citrique<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Faites cuire la liqueur de m\u00fbres, le coulis, l\u2019eau et le sucre et ajoutez, tout en remuant, l\u2019agar et l\u2019acide citrique. Portez \u00e0 \u00e9bullition. Versez ensuite dans un bac gastronorme, laissez figer. Tournez ensuite au thermomix jusqu\u2019\u00e0 obtention d\u2019une structure lisse et passez dans un tamis fin. R\u00e9servez dans des poches \u00e0 douille. <\/span><span class=\"s1\">Mettez la betterave rouge sur une mandoline japonaise, faites bouillir la saumure et noyez-y la betterave.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><b>Saumure<\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">100 ml de vinaigre de cidre de pomme, 150 ml d\u2019eau, 4 g de sel, 20 g de sucre, 10 g de graines de piment, 1 feuille de laurier, 1 cs de graines de moutarde et 5 graines de poivre noir.<\/span><\/p>\n<h2 class=\"p1\"><b>Jus de pigeon<\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">5 \u00e9chalotes bananes, 1 gousse d\u2019ail, 2,5 dl de verjus, 2,5 dl de porto rouge, 1 l de fond tir\u00e9 de la carcasse de pigeon. <\/span><span class=\"s1\">Finalisez avec des pommes souffl\u00e9es et des feuilles de capucine.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Koen Somers, chef du restaurant De Kristalijn* \u00e0 GenkPigeon Nettoyez le pigeon, retirez les pilons, nettoyez-les et faites-les confire pendant 8 heures \u00e0 72\u00b0 dans du jus de raisin. Videz le pigeon de ses abats, assaisonnez et saisissez-le dans du beurre fermier. Ensuite, poursuivez la cuisson pendant environ 25 minutes \u00e0 85\u00b0C. Laissez [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":55468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" link_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<p class=\"p1\" style=\"text-align: center;\">Recept van <a href=\"\/?p=55445\"><strong>Koen Somers<\/strong><\/a>, chef van <strong><a href=\"https:\/\/www.dekristalijn.be\/\" target=\"_blank\" rel=\"noopener\">De Kristalijn*<\/a><\/strong> in Genk<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_2_text_color=\"#E09900\" header_3_text_color=\"#E09900\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<h2 class=\"p1\"><span class=\"s1\">Duif<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">Kuis de duif, haal de boutjes af, kuis de boutjes en konfijt 8 uur op 72\u00b0 in duivenjus. <\/span><span class=\"s1\">Ontdoe de duif van ingewanden, kruid en bak aan in hoeveboter en bak ongeveer 25 min. op 85\u00b0, nadien laten rusten.\u00a0<\/span><span class=\"s1\">Ontdoe de filet en gril hem kort op de barbecue. <\/span><span class=\"s1\">Kuis de girollen en bak ze.<\/span><\/p>\n\n<h2 class=\"p2\"><b>Gel van bramen<\/b><\/h2>\n<p class=\"p1\"><span class=\"s1\">125g bramenlikeur, 675g bramencoulis, 500g water, 350g suiker, 22g agar en 12g citroenzuur<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Kook de bramenlikeur, coulis, water en suiker, voeg al roerend de agar en het citroenzuur toe, laat opkoken, stort in een gastronoombak en laat volledig opstijven. Draai daarna glad in de thermomix en haal door een fijne zeef. Bewaar in spuitzakjes. <\/span><span class=\"s1\">Zet de rode biet op de Japanse mandoline, kook de pekel op en zet de bieten eronder.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_2_text_color=\"#E09900\" header_3_text_color=\"#E09900\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<h2 class=\"p1\"><b>Pekel<\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">100ml appel ciderazijn, 150ml water, 4g zout, 20g suiker, 10g pimentkorrels, 1 laurierblad, 1 el mosterdzaad en 5 stuks zwarte peper<\/span><\/p>\n\n<h2 class=\"p1\"><b>Duivenjus<\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">5 banaansjalotten, 1 teen knoflook, 2.5dl verjus, 2.5dl rode port, 1l fond getrokken van de duivenkarkas<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Werk af met pommes souffl\u00e9es en cappucineblad.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-55507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pigeon d\u2019\u2019Anjou\u2019, betterave rouge, girolles, m\u00fbres, pistache, verjus | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Pigeon d\u2019\u2019Anjou\u2019, betterave rouge, girolles, m\u00fbres, pistache, verjus\" \/>\n<meta name=\"robots\" content=\"index, follow, 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