Preparing the pigeons
1. Remove the breasts from the pigeons; score the skin in a criss-cross pattern with a sharp knife;
2. Sprinkle the pigeon with the mixture of spices and sauté over high heat, beginning with the skin side down;
3. Turn the breasts and place into a hot oven for 5 minutes;
4. Degrease the pan; add the honey; roll the pigeon in the honey over high heat to caramelise it; remove and keep warm;
5. Deglaze the pan with a little verjuice and red wine; reduce by half and add 1 tbsp. stock;
6. When the sauce has thickened slightly, whisk in a little butter to make the sauce creamier.

Preparing the Vegetable Base
1. Cut all of the vegetables into medium julienne, 8cm by 1/2cm;
2. Blanch each vegetable separately in boiling salted water;
3. Drain; add to a skillet with some butter;
4. Heat the vegetable "paillasson" (the word means a "straw mat") to brown and crisp the bottom.

Assembling the Dish
Using a round pastry cutter cut out four circles from the vegetable paillasson. Pour the sauce on one side and arrange the pigeon breast on the other. Enjoy