Bone the pigeons, remove the supremes, set aside in a refriger ator at +2°C. Crush the pulled carcasses and the pigeon bones. Season with salt and pepper; sweat, then fry in a large cast iron pot.

Add the flavouring: bouquet garni, clove of garlic, onions, shallots and carrots, green stems of leeks, sliced mirepoix.

Fry until light brown for 15 minutes, remove the fat if necessary, flamber with cognac, deglaze with the 5 dl of white wine and add the tomato concentrate to it. Cover with water and cook for 2 – 3 hours over a low flame, regularly removing the froth.

Sieve through a wire chinois and set aside. Reduce the stock while infusing a little cumin in it. Depending on the consistency of the stock, thicken with a little potato starch flour which has been diluted in a little white wine.

Chop the dried walnuts. Add the softened unsalted butter and the breadcrumbs with the fleur de sel (for 25 g of walnuts, allow 15 g of butter and 15 g of breadcrumbs).

Season the pigeon supremes with salt and pepper, fry quickly with a little clarified butter then allow to rest.

Cover with a thick layer of walnut paste, finish under the grill or salamander

Garnish :
Wash the figs quickly in cold water; dry with absorbent paper and open them into flower shapes. Place in a stainless steel dish and cook in an oven for a few minutes, basting with pigeon stock.