The fancy creation was dubbed “Ivre de généreux bordeaux, mousseline de pomme de terre avec truffe” according to a report by The Sun.
Sausages used for the dish are thought to be made with pork from pampered Iberico pigs, which only ate acorns, wild thyme, rosemary, and mushroom.
The bangers are supposedly then braised using a 16-year-old vintage Bordeaux, and served out of their skin on a bed of pureed Desiree potatoes and butter, mixed with posh black truffle.
Olivier Limousin said in a report by The Sun: “It’s a dream come true for any chef to simply have the opportunity to work with ingredients of such sublime quality.
“Putting my own stamp on sausage and mash was an added delight."
Bangers and mash, which are expected to sell for under £10 at some UK’s pubs, is a typical British dish, and some reports claim that it is eaten approximately 10million times a week.
Caroline Evans of Potato Council is quoted by the Mail Online saying: “As a nation, mash is one of our favourite ways to cook with potatoes but of course you don’t need to add expensive truffle to enjoy this classic.”
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