Delicate pasta made with chicken egg yolks is filled with slow-cooked duck meat and vegetables, then served with a rich Jus sauce made from chicken broth, white wine, and butter. The dish is crowned with a silky parsnip truffle cream.

The tender confit duck meets the deep, flavorful Jus sauce, leaving a lingering and refined aftertaste. The truffle-infused parsnip cream adds velvet-like texture and earthy aroma, making it impossible to look away. This dish is uncompromising—bold, expressive, and unforgettable.