Ingredients

Raviole: • 500 g of dough to raviole • 1,5 kg of ceps • 200 g of onions • 150 g of foie gras • 100 g of truffles Sauce with cream of alba: • 1 l of cream cool liquid • 100 g of cream of truffles of alba (mixture of truffles and ceps) • salt, pepper, olive oil • 1 kg of asparagus

Instructions

Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in the frying pan, with the remaining of the asparagus. Peel the onions, shred them, make them then compoter until obtaining of a brunette coloration. Fry the ceps. Cut the foie gras in ten pieces. Installation of the raviole: Spread the dough as finely as possible. Cut, with the help of a punch, of the circles of 10 cm of diameter. Arrange on every circle, a spoon to soup of the mixture ceps, let s anoint and asparagus. Put the piece of foie gras previously seasoned over. Draw the contour with a brush and the egg yolk. Fold the dough, in order to form a crescent moon. Sauce of alba: Put in a pan her cream-colored

Restaurant

Chef	Clement Bruno
Name	Chez Bruno
Phone	+33 4 93 85 93 93
Website	www.restaurantbruno.com
Address	N/A
City	Lorgues
Country	Fr
Overview	When talking about Provence, images from ochre-colored facades, singing grasshoppers and the smell of lavender fields come up. At the heart of the Var, the Nice region, Clement Bruno has created one of the best restaurants in France - a place that is often frequented by other star-chefs like Bocuse, Troisgros, Ducasse, Verge and Loiseau. In memory of his grand-mother, Mariette, Bruno has dedicated his restaurant to the black diamond. After having spent 7 years with Ducasse and Lenotre, the Chef Dominique Saugnac now prepares spontaneous dishes and plays with simplicity.