Omelette à la Brillat-Savarin

Ingredients

• 3 eggs (implied) eggs
• 1 small spoon woodcock fillets (filets de bécasse), diced
• 1 small spoon truffle, diced
• 1 spoon woodcock coulis (coulis de bécasse)
• 3 slices truffle
• game glace infused with truffle essence (glace de gibier à l'essence de truffes)

Instructions

1. Prepare a standard French omelette from eggs. Fill it with a mixture of diced woodcock fillets and diced truffle, both bound together with woodcock coulis (a concentrated reduction of woodcock with aromatics). Slide the omelette onto a warm plate and arrange three thin slices of truffle in a fan or overlapping pattern on top. Encircle the omelette with a decorative ring of game glace infused with truffle essence (glace de gibier à l'essence de truffes).