Braised endives

Often, all the best creations start from a blank sheet of paper. This week, it’s a rather special illustration that we’re highlighting, with the few pencil strokes of chef Romain Paillereau for his next creation based on braised endive. The chef from Les Trois Tours in Bourguillon accompanies this starter with a walnut cream, Alcala Frères ham and a yellow wine mousse. Once in the dining room, a truffle sauce is added to make the dish even more gourmet.