@gourmet__guilherme: Pigeon & Port Wine Sauce A rich, glossy sauce built from browned pigeon carcasses and mirepoix, finished with beef stock and port wine, then infused with thyme and bay leaf before a slow reduction. Finished off the heat with cream and cold butter for a smooth, emulsified texture that adds depth and elegance to the pigeon. 🔗 You can find the full recipe on @gronda 📲 For more recipes, click on the link in the bio ! #fyp #voorjou #vaiprofycaramba #cheftiktok #michelin

Guilherme Paulo |🇵🇹🇧🇪

Open In TikTok:

Region: BE

Sunday 22 February 2026 21:32:32 GMT