Savory food at FAUCHON has a secret and a name : Sébastien Monceaux. Under the direction of the Chef, a dozen talents reinvent French cuisine every day. Reworking great classics (quiche, vol-au-vent, truffle purée), honoring the exceptional dishes such as lobster, beef, leg of lamb or scallop, this is how they renew savory pleasures. Mini-casserole dishes, cold or hot hors-d’oeuvres, every one of your choices will excite the taste buds and thrill the palate.
Composition of the black Périgord truffle purée: a real FAUCHON classic. Fine FAUCHON cream and butter purée with 5% Black Périgord truffle, Tuber melanosporum. Served in an individual Weck verrine.
For the Weck verrine :remove the metallic clips.
Heat for 2 minutes 50 seconds in the microwave (at 600W) or 20 minutes in a conventional oven at 130°C (gas mark 4).
Products to be eaten on the same day or the following day.
Mashed potato, cream, butter, salt, pepper, truffle shavings.
May contain traces of mustard, gluten, eggs, soya, nuts, sesame, molluscs, fish, peanut, sulphites and celery.