Prepare the pigeon breast and wrap it in clear film, twisting the ends well and tying them closed. Cook in a bain-marie (at 54°C) until the inside of the breast reaches 50°C. Remove from heat and set aside for about 5 min. Remove film and sauté the pigeon breast briefly until golden on all sides. Slice.
Bring the beet juice to a boil with the agar agar. Add poppy. Mix gelatine with other ingredients, spread evenly in an oven dish and leave to cool. Cut out with a mould and set aside for about 20 min. Sprinkle the salt in an oven dish, place the beets over it and bake in the oven preheated to 160°C (Gas 1-2, hot air 140°C) for about 60 to 80 min, depending on the size of the beets. Let them cool briefly, then peel them and cut them into pieces while still hot. Purée finely with cooking broth and oil. Sieve the purée and flavour with salt and vinegar. Reheat gently just before serving.
Gently heat the beet juice for about 15 min. with the glucose and then freeze. Mix water, Algin and sugar and immerse the beet sorbet in it for about 4 min. Peel beets and pass through the pasta machine (spaghetti setting). Dress with a Vinaigrette of raspberry vinegar, hazelnuts, salt and pepper. Toast hazelnuts in the oven at 180°C for about 4 min. Bring the water to a boil with the sugar and caramel slightly. Add hazelnuts, stirring continuously.
Add the completely caramelised hazelnuts to the other ingredients and arrange on a dish to cool. Bring all ingredients to a boil, allow to cool, and freeze in an ice cream maker.