Rendez-vous

The veal fillet on the plate is seasoned with rosemary, thyme, garlic and olive oil, which was fried with butter after being cooked by sous vide technology. The soft meat is served with two types of garnishes and sauce.

First, about the garnishes. Surely you have not experienced such combinations. The first is a mixture of cauliflower and white chocolate, milk, cream and butter.

The second is onion puree, made with onions seasoned with cloves and cooked in the oven, butter, bay leaves, beef broth and cream.

The delicious dish is complimented by the truffle sauce made with Burgundy wine, chicken broth, beef consommé, demi-glace sauce and truffle paste.

The dish is decorated on top with potato chips. Enjoy!