Preparation:- Wash, peel and chop the carrots- Chop the parsley- In a frying pan, boil the potatoes with the thyme and ventrèche - Cook the carrots in water with the butter and sugar- Season the roast and sear it in a frying pan with the shallots, carrots and thyme. Then place in the oven at 180° for 10 minutes.

For the Périgourdine sauce :

- 50 cl veal jus

- 5 cl truffle juice

- 80 g truffle

- 15 cl Madeira

- 10 g butter

- 80 g foie gras

- salt and pepper