Home » Specials
Black truffles are considered the black diamonds of great cuisine. When blended with great butter, then melted on top of a hot steak, the truffle's earthy rich flavor comes out in full force.
The aroma is seductive; the taste is sublime!
Glace de Veau or reduced veal stock is the backbone of every great meat sauce. A couple of tablespoons of veal glace added to the pan provides a depth of flavor and structure that makes simple pan juices into a great sauce.