Executive chef Pierre Landet sears sliced kidneys in a hot pan. Separately, he sautés porcini mushrooms with garlic, salt and pepper. He deglazes with cream and reduces it a little. He mixes in long pieces of cooked macaroni.
At service he sprinkles the pasta with Cantal cheese and places it briefly under a broiler. He sautés the kidney again and deglazes with a Bordelaise sauce. He whips in butter and serves that on top of the pasta.