PIGEON with SANCHO & KALE at 1 Michelin star Nebo (Antwerp, Belgium) by chef Dimitri de Koninck

In this masterclass of modern game cookery, Chef Dimitri de Koninck of Antwerp's one-Michelin-starred Nebo demonstrates how to build a refined main course around pigeon, offset by the vibrant heat of sansho pepper and varied textures of kale. For professional kitchens, this presentation offers an instructive look at balancing deep, iron-rich game flavours with clean, modern techniques that avoid heavy, classical reductions in favour of sharp, aromatic contrasts.

Balancing Game with Citrus and Brassica

The core challenge of cooking pigeon lies in managing its intense, mineral-heavy profile. De Koninck introduces sansho pepper (referred to as sancho) to solve this. Unlike standard black pepper or heavy berry reductions, sansho brings a bright, citrus-forward aroma and a mild numbing sensation to the palate. This acidity and tingling spice lift the rich fat of the bird, keeping the palate refreshed.

Alongside the spice, the dish relies on "structures of kale". Using a single brassica in multiple states—such as a smooth, vibrant green puree alongside crisp, dehydrated, or lightly wilted leaves—creates textural complexity. It shows how a kitchen can maximise a humble winter green, using different preparation methods to deliver both crunch and deep, bitter-earthy notes that ground the plate. This technique is highly efficient for prep-ahead service, as purees and dehydrated elements can be finished during prep, leaving only the assembly and fresh elements for service.

Precision Cooking and Composition

Execution of the pigeon requires flawless pan-searing and roasting to achieve a uniform, rosy cook throughout the breast while keeping the skin beautifully rendered. The chef's control over heat is critical here; game birds dry out rapidly if overcooked, so precise resting is essential to allow the juices to redistribute.

The final plating is a study in modern Belgian minimalism. Instead of flooding the plate with a heavy jus, the elements are positioned cleanly, allowing the diner to control the ratio of rich game, bitter brassica, and electric spice in each forkful. This approach ensures the pigeon remains the undisputed centrepiece while the supporting elements keep the dish feeling light, clean, and contemporary.