Crispy golden potatoes deep fried in rich, golden duck fat until impossibly light and shatteringly crisp on the outside, yet velvety inside. Finished with a touch of sea salt and served piping hot alongside a luxurious pool of house-made truffle aioli—silky, garlicky, and laced with the deep, earthy perfume of black truffle. Decadent, addictive, and unapologetically extravagant.