We go on with the chef in his laboratory and he gets excited when he describes the story of Marc Veyrat calling him by his creation, “Le pigeon voyageur” when he walked into his new restaurant. It is a pigeon in an envelope – it sounds silly but it isn’t. The chef claims it’s his own invention, a pigeon cooked in the microwave, he asks and explains if I understand how it works and I think I do.
I am an advocate of using the microwave and it is so simple that it can result with the perfect results, that is if you know exactly what you are doing. The microwave is a water vibrating machine and it heats up the molecules and charges them positively and negatively.