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Enfant, je me souviens de ma grand-mère qui avait cuit un pigeon sous la cendre. Plus tard, c’est le Chef étoilé Marc Haeberlin qui me l’a fait redécouvrir en Alsace. C’est alors devenu un produit très important pour moi.
I remember my grandmother cooking pigeon in ashes when I was a child. Later, I rediscovered it in Alsace thanks to the Michelin-star chef Marc Haeberlin, and after that it became a very important product for me.
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