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potato-millefoglie-with-cheese-fondue-and-fresh-black-truffle

Golden, paper-thin layers of potato pressed and baked until perfectly crisp on the outside and buttery-soft inside. The millefoglie is sliced into clean, elegant portions and topped with a silky, warm cheese fondue that slowly cascades between the layers. Finished with freshly shaved black truffle, adding deep earthy aroma and luxurious intensity.

Ingredients