Wood pigeon, guanciale and mung bean

1. Cut the legs and wings off the pigeon and trim the carcass.
2. Clean the carcass with the fillets still attached, add garlic, rosemary, thyme, and marjoram to taste. Cook sous-vide with two tablespoons of goose fat at 50°C for 1.5 hours. 

1. Pick the cooked meat from the bone.
2. Mix with finely chopped guanciale and cooked mung bean to make a tasty rillette (also good to substitute with duck rillette).

1. Soak the beans for about 12 hours.
2. Cook until done together with shallot and finely chopped garlic. Set some aside.
3. Make a purée from the remaining mung beans together with plant-based cream until a nice thickness is achieved.

1. Make a broth from dried mushrooms.
2. Strain the broth and add 1/4 part plant-based cream, together with sosa bubble (about 20 g per liter).
3. Froth using a hand blender.

Blend the wild garlic pesto together with a bunch of watercress in the blender.

1. Clean the celeriac, wash, and season with salt and pepper.
2. Add kaffir lime leaf to taste.
3. Cook for about 2.5 hours in an oven at 170 degrees.
4. Let cool.
5. Portion to the desired size and sear with a blowtorch.

1. Wash the shiitake, remove the stems, and place on a tray.
2. Season with salt and pepper.
3. Cook in the oven at 150 degrees together with thyme, rosemary, and garlic.
4. Press and let cool. 

1. Arrange the pigeon on the plate.
2. Slice the guanciale (pork cheek) and arrange on the plate as well.
3. Arrange garnishes of mung bean, mung bean purée, wild garlic pesto, celeriac, and cucumber around the pigeon.
4. Place the jar with lid next to it (with rillette inside).
5. Add the foaming sauce.
6. Garnish with shaved macadamia nuts (salted) and dark chocolate espresso crunch.