Farm raised pigeon breast with new potatoes and a lace of potato pancake on top and bottom This dish of farm raised pigeon breast alternates slices of breast with slices of new potatoes in a fondu of onions with a garlic, foie gras sauce. The foie gras and onions themselves are served as a side dish. Marvelous with young rosé wine of La Côte St. Jacques grown on the hillsides above the hotel.