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Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
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Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
