Cut in mirepoix:onions, carrots, tomatoes and chopped garlic, set aside
Clean the calamari, mince them, set aside.
Cut the pastry sheets into 12 discs with a round cookie cutter 7 cm in diameter.
Cook the squid in a little olive oil over low heat with the mirepoix, the bouquet garni, the cognac.
Bake the pastry circles in the oven between two baking sheets so that they remain flat.
Season the crab meat with the mayonnaise and a little reduced American.
Heat then soften the remaining American sauce with whipping cream, sieve.
Fry the thin slices of rolled belly in a skillet until they become crunchy.
On the plate, place a disc of filo pastry, garnish it with crab, add another disc and so on, ending with a disc.
Arrange around three piles of squid and belly mixed in a little American sauce.
Lay a bead of creamy reduced sauce.
Garnish with diced tomatoes and chervil fluff.
