Soak the mushrooms in the Vin Jaune
Slice the soaked mushrooms and fry with the shallots, thyme and bay leaf. Add the Vin Jaune and reduce briefly. Add the veal jus and reduce until desired consistency. Pass through a sieve. Finish with butter and season to taste.
Season and fry the pigeon fillets.
Heat the pumpkin puree and season to taste.
Mix the ingredients for the marinade. Marinate the pumpkin circles for 15 to 30' (make sure that the sugar and the salt are completely dissolved before adding the pumpkin circles)
Clean the mushrooms. Fry in hot butter and season
Heat the hazelnuts briefly in a pan. Allow to cool and chop