One of the joys of living in a small town like Saint-Germain-en-Laye is that the local shop and stall keepers know your reputation for being a cook and being interested in seasonal and good products. I discuss soups with the wife of the butcher or recipes for stuffed chicken breast with the cheese shop owner.
So when I went to the open air town market the other day, the poultry man interrupted serving a client and told me “I have a good offer on pigeons”. The woman he was serving believed he talked to her and uttered some words of incomprehension, but he did get me on the hook as I waited to see what the offer was – two pigeons for 15 euro instead of 19. Well, why not. I had been roasting pigeons and made the classical “pigeon with peas” several times but it is not yet the season for fresh peas. I wanted to use my electric grill and decided to make what is called pigeon à la crapaudine “pigeon as a toad”. – spatchcocked pigeon.