(Continued from an earlier thread about pigeon).
Anyone have any recommendations for the best squab here? Ideally in a French/New American/Continental preparation?
Like I mentioned in the other thread, the squab stuffed with foie gras for two at The Modern Dining Room.
Jean Georges does a smoked squab a l'orange which is yummy.
If and when Picholine reopens, try the squab with foie gras and sour cherry pain perdu. Absolutely delicious.
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