Truffle Omelette

• The day before, place the whole eggs and whole truffles in an airtight jar.
• 3 hours before the meal, break the eggs, cut the truffles into thin slices and mix them.
  Season with salt and pepper, cover with plastic film and leave to rest in a cool place.
• Heat a frying pan with peanut oil, pour in the mixture little by little.
• Cook over high heat, stirring, when the omelet is still runny, fold it in half and serve.
• Decorate with thin strips of fresh truffle cut with a truffle razor or some truffle carpaccio.

  Serve with buttered bread and fresh salad.

  Food and wine pairing: truffle omelettes marry amazingly with champagne, as well as with red wines from the French South-West (Cahors, Madiran), a Chambertin (Burgundy), or with white wines from the Burgundy region as a Chassagne-Montrachet, a Crozes-Hermitage from the Rhône Valley, a Vouvray (Loire Valley), a Riesling from Alsace, a white wine from Jura.

• 16g of black truffles per person (Melanosporum/ Uncinatum)
• salt, pepper
• 2 eggs per person.

Note: If it’s not in season, you can use black truffle carpaccio instead.