As part of the partnership between Le Petit Futé, restaurateurs from the Var and the "Artesanos de la gastronomie" Academy, which works in Costa Rica to reintegrate children at social risk into the hotel and restaurant industry; chef Sébastien Gaillard and pastry chef Nadine Quinonez of La Truffe restaurant in Aups welcomed the young chef de partie Josue Quirós with kindness and professionalism for his first week in France. An extraordinary experience for Josue, around a noble and delicate product of French gastronomy. The new menu of the restaurant la truffe is to be discovered without further ado, with a dish entirely made by the young Costa Rican chef: a delicate duck fillet with foie gras, truffles and cromesquis of manioc and parsnips, visual and delicious!