And why not finish the year
In an Italian atmosphere
Home made foie gras, just toasted milk bread
with some Venitian salad
Always in Italy, but this time, in Piemont
Faustine, my aunt, used to make “cappelletti al brodo”
Enaough said… We thought it would be better to add some truffles in them!!!!
What do you think of that?
We thought to only make you tacte the new olive oil from the mill
But, to thank you to be here with us, we also cooked a truffle under the ash
What do you think of that?
We thought to only make you tacte the new olive oil from the mill
But, to thank you to be here with us, we also cooked a truffle under the ash
To remind us of our friend Bernard LOISEAU
“L’envolée des saveurs” in which a taste of Breton lobster floats
It might have been white pudding
But, it’s much better, Tradition is respected, and truffle is prevalent in it
Just a little rest
Citron granita
And, why not , to continue
This back of venison ” à la royale” with it’s truffled….
I met a man with a beret
Who, of course, advised me the truffled Camembert
And as dessert
I gave some guide lines to my pastrycooks
195€ Drinks not included
