Venison fillet, poivrade sauce, pineapple with lime, parsnip purée

Discover a dish full of character where juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée expresses the richness of game through precise and balanced cooking.

The venison fillet, delicately infused with juniper, is roasted with care to preserve a tender and juicy texture while developing deep and slightly resinous aromas. This controlled cooking method highlights the quality of the ingredient while respecting its natural character.

The poivrade sauce, rich and elegantly spiced, structures the dish with depth and length on the palate. In contrast, the pan-fried pineapple with lime introduces a bright and tangy note, bringing a refreshing lift that balances the intensity of the game.

The parsnip purée, smooth and velvety, completes the dish with gentle sweetness, creating a harmonious interplay of textures and flavours between intensity, freshness and indulgence.

A recipe that invites you to master the cooking of game and the balance of flavours, while exploring refined and expressive combinations.