The term Salmis refers to cooking poultry in a sauce made with red wine. Pigeon salmis is a South-West dish par excellence. It can be enjoyed in autumn, in front of a good fire. This dish made it possible to use wood pigeons (goshawks), sometimes a bit hard, which were taken from the palombière. Accompanied by Bayonne ham, carrots from the Landes and cooked in a tursan wine or a madiran, this pigeon salmis recalls the good cuisine of yesteryear. The pigeons used for this preparation come from breeding in the South-West, cooked fresh, without undergoing deep freezing.