1.4. Method

1. Soak the sweetbreads in cold water to remove any impurities.
2. Place them in a saucepan, cover with cold salted water and bring to a boil. Cook for 2-3 minutes and immediately plunge into ice water.
3. Trim carefully, removing any inedible parts such as skin, fat or nerves. Dry and set aside.
4. Dice the truffle, reserving 4 attractive slices for garnish.
5. Slice the cabbage thinly, reserving 4 nice tender leaves for garnish.
6. Wash the cabbage under cold running water. Blanch in boiling salted water for 2 minutes, refresh in cold water and drain.
7. Return the cabbage to a saucepan with the chicken stock, a knob of butter, a branch of thyme, a bay leaf and a few grindings of pepper.
8. Simmer slowly until the cabbage is completely cooked and the liquid has evaporated.
9. Add half the diced truffle and correct the seasoning. Keep warm.
10. Quickly blanch the 4 cabbage leaves in boiling salted water, refresh immediately and dry.
11. Brush the leaves with melted butter. Place on a baking sheet and put into a preheated 50° C (125° F) for about two hours to dry out. Set aside.
12. Season the sweetbreads with salt and pepper, dip into flour and shake off the excess.
13. Melt a large knob of butter in a skillet. When it has browned slightly, add the sweetbreads and cook on both sides until lightly colored.
14. Place into a 200° C (400° F) oven for about 10 minutes. Remove and place on a paper towel-lined plate. Keep warm.
15. Degrease the pan and deglaze with the brown stock and truffle juice.
16. Reduce by half and whisk the remaining butter into the sauce.
17. Add the remaining diced truffle. Correct the seasoning.
18. Presentation
19. Arrange the cabbage in the center of 4 warmed plates, place the sweetbreads nuggets in the middle and garnish with the cabbage leaves.
20. Spoon the sauce over top and garnish with a slice of truffle.

2.4. Method

1. Cut the cabbage leaves into julienne strips. Shell the prawns and dice them. Combine all the ingredients for the filling. Add salt and pepper. Set aside.
2. Combine all the ingredients for the ravioli dough except the oil. Let rest 20 minutes and then knead the dough again with the canola oil. Cover with plastic wrap and let rest 30 minutes.
3. Take walnut-size balls of dough and roll out flat. Place a teaspoonful of the filling into each one and seal; then place each ravioli on top of a thin carrot slice. Steam for 7 minutes and serve in a bamboo basket.
4. Decorate with orange zest and cilantro.
5. Add a few drops of olive oil.
6. This dish can be accompanied by plenty of soya sauce, spices, citrus fruit, etc

3.3. Preparation

1. Sautй the pigeon halves; cover them in potato purйe to which you have added the 5 g truffles;
2. wrap in a cabbage leaf;
3. moisten with pigeon consommй and put into the oven, basting with more consommй until the pigeon is completely cooked;
4. sauce: add the truffle purйe to the pigeon consommй and heat gently; spoon the sauce onto a plate, remove the pigeon from the oven and place on top of the sauce;
5. drizzle the dish with olive oil and sprinkle with a mixture of pili-pili and herbs.

4.2.