Pigeon:
Mix five spice, cayenne pepper and paprika together, and sprinkle over the pigeon breast. Set aside for a few minutes.

Heat the skillet over a medium heat, add grape seed oil and sauteé pigeon, meat side first, for about a minute, then turn onto skin side until skin becomes crispy. Rest a while before cutting. Keep warm.

Bulgur:
Heat the skillet over a medium heat; add olive oil, then sauteé shallots, lemongrass, peppers and chilli for 30 seconds. Add bulgur and sauteé further for a few minutes. Salt and pepper to taste. Add coriander and parsley to finish. Keep warm.

Pak Choi:
Cut Pak Choi in half lengthwise and wash with cold, running water, especially the stems. Blanch stems in boiling water for about 30 seconds, quickly shock into cold water. Squeeze water out of Pak Choi. Heat the skillet over a medium heat, sauteé lemongrass and shallot with grape seed oil; add Pak Choi and sauteé for a few minutes. Add salt and pepper to taste.

Pigeon:
In a saucepot, combine chicken stock and red wine together over high heat, bring to a boil then turn the heat down to low. Continue to cook until stock is reduced to about half. Add cold butter and whisk gently to make a sauce of thick and buttery consistency. Add a pinch of salt to taste. Pass through a fine sieve.

To finish:
Spread the sauce on the warm plate and place Pak Choi in the centre. Cut pigeons in half lengthwise (4 halves) and put beside Pak Choi. Then place a tablespoon of Bulgur on either side. Garnish with the bouquet of fresh herbs.