bisque d'écrevisses à la périgourdine


"Crayfish bisquein the style of Perigord." A thick soup based on puréed crayfish, mirepoix of vegetables, white stock with white wine, tomato purée and cream and a halved crayfish excluding the claws, ground and then sieved and mixed with truffle essence garnished with truffle pearls, crayfish tails and quenelles.