Fat

Spring French Truffles, Foie Gras, Fermented Black garlic are among some of the new products we received this week.



Duck fat, egg yolk, tortellini
Filled with fresh truffle, garlic, foie fat, cream sauce



Perfect temp for sous-vide duck eggs, for a pudding consistency egg



Truffle tortellini, fermented black garlic paint, crispy caramelized shallot, sous-vide white asparagus, smoked celery root puree, toasted pine nuts, pine nut powder, micro Italian basil, chive blossoms, One hour sous-vide duck egg. (plated without fried duck skin and foie gras)



Truffle tortellini, fermented black garlic paint, crispy caramelized shallot, sous-vide white asparagus, smoked celery root puree, toasted pine nuts, pine nut powder, crispy salted duck skin, micro Italian basil, chive blossoms, seared Foie Gras, one hour sous-vide duck egg.



Fresh French truffles, thyme croutons, micro sea beans, sous-vide white asparagus, white truffle oil

Sweet soy, shi-takii and truffle soup soured table side