Truffle Millefeuille with Mushroom and Truffle Sauce
BY DOMINIQUE CRENN - Inspired by the flavours of her grandmother’s food back in France, Dominique Crenn created her own spin on French comfort food. Beautiful layers of potatoes take centre stage, together with celery root and black truffle: delicately tiered before they are slowly roasted.
How to prepare
Truffle millefeuille, salad, mushroom, truffle sauce.
Scissors, palette knife, pot (for hot water).
Large flat plate.
Milk, sulphites, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.