Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.
Pasta’s lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it’s elegance defined. Perfect for any need-to-impress occasion.
Fresh figs are stuffed with a foie gras mousse flavored with figs, thyme, nutmeg, black or white truffles, and a touch of Cognac. Black-tie all the way.
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