Michelin Star Tableside Pigeon a la Presse at 5 Star The Ritz London by Luigi Cagnin

Watch Luigi Cagnin and his team prepare a Pigeon a la Presse tableside garnished with white asparagus, herb emulsions and soufflé potatoes. The dish is theatrical with a flambé of cognac as well as the press for the pigeon. Luigi also talks about what it is like to work as a Food and Beverage Operations Manager at The Ritz London and how the best service is provided to the guests.
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[@keybuckley]

Are those the exceptional Trafalgar Square Pigeons, or the more exclusive Victoria Train Station Pigeons?

[@Thestaffcanteen]

Neither they’re St James Park pigeons 😂

[@Tennisisreallyfun]

Amazing!!! The service looks so polished and coordinated, like something you might find at Georges Blanc or Paul Bocuse🤩

[@Thestaffcanteen]

I totally agree!

[@markchristopher4165]

Incredible dish

[@edzehoo]

That hydraulic samovar for sauces thing is cool!

[@Thestaffcanteen]

Agree

[@giorgosarifoglu953]

It's an Escoffier dish... brilliant

[@Thestaffcanteen]

Glad you enjoyed. Amazing to film 🎥

[@giorgosarifoglu953]

​@@ThestaffcanteenAs a cook I really enjoyed watching it. It's part of the gastronomy foundation upon which we must never forget.

[@djordjo6296]

The one in the middle is key

[@colbydavey4489]

They brought back the old music 😂😂😂

[@Thestaffcanteen]

We missed it 🎵

[@christopherbrett]

Spectacular! My mouth is drooling…

[@JesseComments]

Pigeon looked great however i have never heard of people dining on Pigeons lol

[@Thestaffcanteen]

Do you live in a cave?

[@JesseComments]

@@Thestaffcanteen i live in michigan where pigeons are flying rats

[@deemo5245]

@@JesseComments MI does have sophistication too. Not near you of course

[@Bumbaclot213]

@@ThestaffcanteenIn a cave of pigeons

[@2BeefHair]

Imagine employing 3 geezers to stand there in suits doing you a pigeon. WILD!!

[@Thestaffcanteen]

Amazing experience at the highest level

[@joshmore7175]

Looks beautiful, but wastes a tonne of pigeon meat

[@markchristopher4165]

Perhaps, but this is an old technique, and still gets value out of that meat. So I wouldn't say it's totally wasteful.

[@Thestaffcanteen]

Actually not the whole bird gets used 😉

[@tomdowney37215]

At least harvest the thighs!

[@Keller5327LV]

​@Thestaffcanteen does it? Ppl pick the rest of the meat out through the smashed bones, cartilage, marrow, etc..?

[@markmower6507]

Well, that looks delicious 😋. But afterwards I would probably be like is there a Wendy's nearby, I want a Double Baconator?!

[@Thestaffcanteen]

Would suggest you’ve never eaten 7-course tasting menu? Suggestion you stick to Wendy’s 🤔😂😂😂

[@HieuNguyen-iq7mq]

That portion is joke.

[@Thestaffcanteen]

Who is laughing 😆

[@christianf7740]

Back to the stock pot. Waste

[@Thestaffcanteen]

I’m sure they do

[@danielborowski3208]

The amount of juices from squized bird is pathetic. Waste of food and theatrical bullshit

[@Thestaffcanteen]

Have you ever tasted it??

[@jcf2322]

@@Thestaffcanteen I think the point is even if it tasted amazing, the value added compared to the cost of production doesn't come close to justifying the expense, both financial and in terms of labor. But I guess that's opulence for you. Besides getting some of the marrow from the bones in the press, nothing here was that extravagant.

[@cavaliers4ever]

I imagine they use the rest of the bird to make stock or something. I don't think they'll throw it away

[@Truelies360]

Not good👎👎👎

[@Thestaffcanteen]

Why?

[@Ho-jo3fo]

Why so wasteful?

[@PkTwothousand]

Pigeon is a winged rat, hardly luxury

[@Thestaffcanteen]

The ones in Trafalgar Square perhaps 🤔