Grilled pigeon, potatoes with thyme butter, salmis sauce

Cooking is a terroir, a sense of place. It is also a marvelous way of gaining access to universal human truth by putting people in touch with nature. Cooking is like an intergenerational tapestry woven of threads linking the past and the present. It is another way of speaking our native language and living our culture. This pigeon breast recipe is one often made at the beginning of autumn, exposing an unknown side of Provence, that of the mountains… rugged…the land of Pagnol and Giono.