When Alain Chapel created this dish in 1972, there was a general outcry. Pigeon and lobster in the same plate? What a combination! Nowadays, in spite of being used to all kinds of culinary provocations, the fascination with this exquisite salad remains untouched. An extremely current, elegant, balanced dish, perfectly executed by Philippe Jousse, the Chapel’s follower who took over the reins of the kitchen after the premature decease of the master.
