Yes. The carcass of the grouse is marinated in whiskey for 6 hours, then you proceed by making a jus. That is then reduced, thickened with pig's blood and seasoned with a few drops of whiskey. The grouse breasts are soaked in whiskey for 30 minutes, placed in a mold with a layer of the thighs, which are diced, diced porcini, foie gras terrine and lardo, all bound in a chicken mousse, then cooked sous vide, cut into rectangles and napped with the sauce. It is truly awesome. Honestly the best thing I've ever eaten.