Season the pigeon and fry in a hot frying pan until you get a nice caramelisation on both sides.
At this point add the baby beets and a large knob of butter.
Cook for a further 1-2 minutes depending on the size of the breasts. You want the pigeon to be medium rare.
Blanch the cabbage in boiling salted water, then drain.
Plate up with a swipe of the puree and a generous dusting of chocolate soil.
Arrange the beets, moss and pigeon breasts on top.
Drape some of the cabbage leaves on and drizzle with the sauce.
Finally add a few slices of the stripy beetroot and the Griottine cherries and serve.