Originally Posted by Manton
The truffle anna thingy is a Robuchon recipe, or at least in the book I have, there is something that looks quite a bit like it.
It's also in the Frederic Anton book. Not sure if there is any variance between it and the original, but it's basically onions cooked in goose fat with bacon, truffle and madeira on phyllo. Matt's looks awesome; even better than the picture in the book.