When I dined on werewolf in Seville, the cocinera used an understated mole sauce to bring out the meat's tanginess. I've never forgotten that exquisite burst of taste. But Chef Renaud swears serving it en neige with a light drizzle of white truffle oil will be quietly surprising.
―Jacob Crane[src]

Chef Renaud was the resident chef at Jacob Crane's "Bistro of the Bizarre".