A piece of beef fillet, then wrapped in a smooth filling of Paris mushrooms and duck foie gras, enhanced with a touch of port. The whole is nestled in a thin crêpe, then dressed in golden puff pastry, hand-decorated. When cut, it reveals tender, juicy, and pink flesh, surrounded by a crispy casing. Each bite combines textures and intensity, elevated by a Périgueux-style sauce with madeira, meat jus, and black truffle jus, for a woody, long, and enveloping finish.