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Veal pie with foie gras and truffle by the chef Irwin Durand at Le Chiberta. (Live from Guy Savoy Instagram Account).

An exquisite recipe, perfect to impress everyone!

  • Veal pie with foie gras and truffle
    – 350g of tender veal
    – 100 g sweetbreads
    – 80 g of truffle
    – 135g of foie gras
    – 1 Celery root
    – 200g of button mushrooms
    – 1 green cabbage
    – 2 shallots
    – 1 egg
    – 2 puffs pastries
    – Salt, pepper

Click below to watch the recipe :

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