Mix the ingredients for the détrempe and form a round dough. Leave to rest for 15 minutes in a cool place.

Make a cross with a knife in the top of the dough and gently tease it apart.

Roll out each arm of the cross with a rolling pin so the dough resembles a large cross. Place the folding butter (room temperature, same consistency as dough) in the centre. Fold the sides over each other to enclose the butter, forming a square.

Turn the square over and roll it lengthwise to form a strip.

Fold the upper third down to the middle, then the lower third over it. Turn the dough a quarter turn to the right, repeat the process, then chill for 20 minutes.

Repeat step 5 once more and refrigerate for 20 minutes.

Roll out the puff pastry into a rectangle, about 4 mm thick.

Place between two baking sheets lined with parchment paper. Bake at 200°C for 15 minutes, then at 170°C for 20 minutes.

Melt the butter over low heat.

Add the flour and cook for about 1 minute, keeping the consistency creamy.

Mix the minced veal with salt, 1 pinch of Espelette pepper, pepper, ¼ finely chopped onion, cognac, and ¼ chopped parsley.

Form small balls and brown them in olive oil.

In the same pan, discard excess oil, add 200 g quartered mushrooms, brown them, then add the remaining chopped onion. Pour in the chicken stock. When it boils, add the heavy cream and the roux. Let thicken, then remove from the heat and stir in the egg yolks.

Sear the poultry supremes skin-side down and cook for 15 minutes at 180°C.

Cut the ham into small cubes.

On an oiled plate covered with cling film, arrange the parsley leaves and microwave for 1 minute to crisp them.

Finely mince the remaining mushrooms, season with salt and oil.

Arrange the sauce with veal dumplings, half a chicken supreme, pieces of puff pastry, diced ham, mushroom carpaccio, grated truffles, and fried parsley.