Pigeon with Peas. (Pigeon aux Petits Pois) 

Amazing stuff!

Back in the 1940s and 50s my aunt from Jutland would serve young pigeons with tiny new potatoes and a rhubarb compote with vanilla - early summer delights!

Great to see you back

Beautiful.

Love this new series MAGNIFIQUE!!!

Welcome back after 6 mths without anything posted. Was starting to worry that Covid may have been responsible for the silence. Great to have you back online.

Wow... You're back!

This video makes my heart happy!!! Classic French- keep 'em comin' please!

I love simple mathematics with the white wine, half in the cook, half in the pan and reduce by half. Welcome back.

Can’t say how much I like watching your videos man...jest perfect!!

Finally you’re back to making videos after 6 long months.

Cannot fault your cooking sir. Nicely done

OMG I've finally found a food channel that is unpretentiousness yet really great. My mother showed me how to clean and peel a Gizzard almost 50 years ago. I'm really please that I found you and I'm looking forward to watching all your past videos. Thankyou.

Make more videos man!

Pete, I couldn’t believe my eyes when I saw the notification for this video! I was so happy and I have been patiently waiting for hours to get home and watch it! This looks like a great idea for Sunday lunch. I noticed that you were having a bottle of one of our favorite picnic wines. La Vieille Ferme is a popular quaff for gallery openings and al fresco dining here in NYC. So good to have you back!

The double twist on the trussing string during the first part of the knot keeps the knot from coming loose in the tying of the simple overhand knot (left over right right over left.

New Format - really looking forward to this, Pete. Great to start with pidgeon as well. Really underrated bird, unfortunately.

So delighted to see you're back! I hope there are many more videos to come. As usual, your videos are full of learning, culture, great tips and of course, amazing gastronomy! Welcome back!

Huge.... Good to see you, and in fine form too. I'll now Binge on the 6 next videos. Thanks.

Great to see your back Pete. I just rewatched your chasseur video and seen you'd started uploading again. I love your classical french cooking videos they always make happy. Currently 4.36am in UK and im watching you cook pigeon 😅 hope you are well, keep uploading more french classics. Love it ❤️

Glad to see you're back! Love the new format and the recipe. I don't have access to pigeon but may try it with a teal.

Pete so glad your back classical cooking at its best bravo my man! Another dish I cooked many a time infuse you stock with fresh pea pods if you ever use them . excellent 👍

I really wanna try pigeon. Also, I’d use some pancetta in this dish.

Great to see a new video and really look forward to this French classic series. I always enjoy making the recipes from this channel. I will be giving this one a try when pigeon becomes available here. Do you think this recipe could be done the same way with Grouse?

At 3:57, he mistook the asshole for the front end.

Petit pois are small peas?

Really nice recipe, but the squab looks too well-done for my taste.