Cut the pigeons in half. Slice the herbs. Mix with sugar, salt and 5-berry mixture. Coat the pigeons well. Shoot and book at least 2 to 24 hours.
Peel the carrots and turnips. Cut 2 turnips into strips and the other vegetables into bevel. Place these in a saucepan with medium-high water, sugar, salt and butter. Cut out a circle of parchment paper the size of the pan. Drill a hole in the middle and lay the sheet on the pan. Cook the vegetables for about 7 minutes over medium heat. Plant the tip of a knife: it must meet no resistance. Remove the vegetables and reduce the juice until it has a syrup consistency. Put them in the pan with turnips in strips to make a frosting (the syrup should not caramelize and change color).
Cut the tomatoes in four. Sprinkle with a drizzle of olive oil and lemon juice. Book at room temperature.
Preheat the oven to 200 ° C (6/7).
Pickles: Boil 5 min. 10cl of water, vinegar, salt and sugar. Slice the shallots. Out of the fire, add them, cover and reserve.
Pass the pigeons quickly under cold water without really rinsing them. Wipe them gently. Brown them in a very hot skillet, without fat, 30 seconds on the skin side, then 3 minutes on the flesh side. Remove them and put them in a baking dish. Cook them 5 to 10 minutes, depending on your taste.
Meanwhile, deglaze the pan with the vegetable juice. Add a pinch of sugar and caramelize the shallots.
Cut the pigeons: lift the fillets and thighs. In each plate, arrange some vegetables, pieces of pigeons, 3 strips of turnips, tomatoes and a little juice.