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Pigeon, celeriac spaghetti and parsley condiment – recipe by Michel Roux Jr

Celeriac is not necessarily everyone’s first choice as a root vegetable. Large and sometimes awkward to cook, people shy from buying and using. This is why spiralising vegetables is a fun and easy way to enjoy various veggies.

Pigeon, celeriac spaghetti and parsley condiment

Serves 2


Pigeon, celeriac spaghetti and parsley condiment:

  • 2 wild pigeon breast
  • ½ a celeriac
  • 2 Tbsp olive oil
  • 1 Tbsp roasted hazelnuts
  • 2 Tbsp butter
  • A pinch of freshly ground coffee
  • Salt and pepper

To prepare the parsley condiment:

  • 1 bunch of flat parsley (keeps a few leaves for decoration)
  • 2 Tbsp. of lemon juice
  • 4 Tbsp. of olive oil
  • 1 tsp of Dijon mustard
  • 1 cube of ice
  • A pinch of salt


  1. To prepare the parsley condiment; place all the ingredients together in a powerful blender. Blitz until all components are properly combined. Set aside in the fridge until ready to use.
  2. Make sure the pigeon breasts are nice and clean before seasoning with salt and pepper.
  3. Then bring a small frying pan with a tablespoon of olive oil to a medium heat. Place the breasts skin side down and sear for approximately 2 minutes. Then add the butter to the pan and baste the pigeon breasts. Flip over and cook for a further 2 minutes. Remove from the pan once the skin is crisp and golden brown; then leave the pigeon to rest for 5 minutes before slicing and serving.
  4. Peel the celeriac and cut one large thick slice out of the centre of the vegetable. This large slice will be easy to spiralise into long spaghettis. Cut up the remaining pieces of celeriac into bite size chunks.
  5. Bring a medium sized saucepan filled with salted water to the boil and place the chunks of celeriac inside. Cook for 5 to 10 minutes until tender. Then strain off and place on kitchen paper to dry.
  6. Place a frying pan with a tablespoon of olive oil over a medium to high heat. Once the pan is hot place the chunks of celeriac inside.
  7. Roast each side of the vegetable for 2 to 3 minutes until crispy and golden brown. Use this same pan to lightly sear off the spiralised celeriac. Only a few seconds are needed in the frying pan to soften the vegetable strips.
  8. Then season with salt, pepper and coffee before plating up.

Matching Wines

Pigeon is a delicate game that needs the right sort of wine to accompany it. Louis Jadot, Les Pierres Rouges 2013, Bourgogne Pinot Noir is the perfect Pinot Noir to complement this dish at a very sensible price. With a pronounced taste of red fruit this young burgundian wine is ideal for pairing with pigeon.

For a wine with a little more depth I encourage you to try the Château Pavillon Figeac 2006, St-Émilion Grand Cru. A refined, yet approachable claret with great texture and length. With hints of plum, dates and forest floor there couldn’t be a better match.

For a special occasion, I suggest a personal favourite of mine: the Maison ChapoutierLes Bécasses 2012, from the Côte-Rotie area. This generous Syrah from the Rhône region is full of subtle spices and black olive aromas.

Wines to drink with pigeon, celeriac spaghetti and parsley condiment by Michel Roux Jr.

Louis Jadot, Les Pierres Rouges, Bourgogne Pinot Noir 2013: A deep red wine unctuous in dark fruits that sit beautifully on the palate. Slightly floral on the nose, this well-rounded wine is the perfect partner to the rich, gamey pigeon and earthy celeriac.
RRP: £11.99 Majestic

Château Pavillon Figeac, St-Émilion Grand Cru 2006: The wonderful woody aromas and deep fruit notes makes this wine fabulous to drink alongside the rich flavours of this dish. It is a luxurious red with a lovely blend of Cabernet Sauvignon, Cabernet Franc and Merlot and is at its very best this year.
RRP: £22 from Majestic Wines (2007 vintage)

Maison Chapoutier, Les Bécasses, Côte-Rotie 2012: A real triumph of red, this wine is rich and full bodied. Floral notes that blend beautifully with sweet fruit and hot black pepper. Slightly higher in price, but absolutely worth it as it works so elegantly well with this pigeon dish. The most impressive of the bunch, the Les Bécasses 2012 offers a gorgeous perfume of violets, spring flowers, mineral, black olive, pepper and sweet raspberry-styled fruit. Not losing a beat on the palate, with medium-bodied richness, a seamless texture and finely polished tannin, this beauty will have at least a decade of longevity.
RRP: £39.95 Berry Bros & Rudd

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