Poultry, Meat and Fish

• Preheat the oven to 170°C
• Rub the capon with butter all over the skin.
• Season with salt and pepper.  Add the thyme and garlic cloves to the capon cavity. Close with string.
• Brown the capon briefly in a casserole with a little oil.
• Roast the capon in the oven (170°) for one hour, turning it over from time to time and drizzling it with the cooking fat from the casserole.
• Place the capon on its back and add the black truffle honey, and bake in the oven for about 20 more minutes.
• When the capon is cooked, cover it with aluminum foil and let it rest in a warm place for about 30 minutes.
• Place the capon in a plate and drizzle the cooking juices over it.

Food and wine pairing : It is sublime with a Gruenspiel Premier Cru (Alsace), or remarkable white wines from Burgundy (Chassagne-Montrachet), a Châteauneuf du Pape (Rhone Valley), or a red wine such as Margaux or Pomerol (Bordeaux).

Ingredients:

For 6 people

• 1 free-range capon
• 1 or 2 sprigs of thyme
• 3 cloves of garlic
• 2 cl olive oil
• 40 gr of mild butter
• 50/100 ml of black truffle honey (depending on the weight of the capon)
• salt, pepper

• Marinade: mix lemon juice, olive oil, salt and pepper.
• Brush marinade onto plates.
• Cut thin slices of salmon and lay them on the plates (brushed with the marinade).
• Cut fine slices of fresh truffle with a truffle razor.
• Season with salt and pepper, spread the truffle slices over the salmon and drizzle with marinade.
• Cover with cling film and set aside in a cool place a few hours before serving.

Variation: You can use black summer truffle carpaccio instead of fresh truffle, depending on the season and budget.  You can also use a few drops white truffle oil.

Food and wine pairing: it goes wonderfully well with a Chablis or a Pouilly-fumé.  For truffle preparations containing olive oil, it goes very well with full bodied white wines such as a great Burgundy, a Hermitage, or a white Châteauneuf du Pape.

Ingredients:

For 4 people

• 500g of salmon filet
• 6 tablespoons of extra virgin olive oil
• 1 lemon juice
• 50 gr of fresh black truffle
• salt, pepper

• Clean and finely chop the mushrooms and sauté them in a frying pan with a little butter and the chopped shallots. After 4 or 5 minutes, remove from the heat, sieve the juice and set aside.
• Finish cooking the mushrooms, add some black summer truffle cream (quantity to taste). Add the cream and egg yolk, season with salt and pepper.
• Season the trout and stuff them with this mixture, close.
• Place the trout in a lightly buttered ovenproof dish and pour the white wine. Bake in the oven for about 20 minutes at 180°, turning once.
• To serve, gently melt a little truffle butter, add parsley and pour over the trout. Serve hot.

Food and wine pairing: this dish goes wonderfully with a nice Riesling of Alsace, a Pouilly-Fuissé, a Meursault, a Mâcon, a Chablis Grand Cru (Burgundy), a Graves (Bordeaux), a Vouvray (Loire).   If you prefer to accompany with red wine, you can opt for a Saumur-Champigny (Loire), Crozes Hermitage (Rhone Valley), Chassagne-Montrachet (Burgundy), or old and mature Cahors, Madiran (South West), Pomerol (Bordeaux), Châteauneuf du Pape (Rhone Valley), or Bandol (Provence).

Ingredients:

For 4 people

• 4 trout of 250gr
• 300 gr of button mushrooms
• 30 gr of shallots
• 1 glass of white wine
• parsley
• 2 tablespoons of cream
• butter
• 175gr of truffle butter
• 80gr of black summer truffle cream
• 1 egg yolk
• salt, pepper

• Grid the fat of the duck breasts with the blade of a knife.
• Marinate the meat side of the breasts in the balsamic vinegar (at least 15 minutes). You can also add a little truffle balsamic vinegar reduction.
• In a warm pan, brown the skin/fat side of the duck breast, then cook the meat side (more or less 3 minutes on each side, depending on the desired degree of cooking).
• Remove the fat (do not throw it away), and add the black truffle honey.  Caramelize over high heat and keep warm.
• Deglaze with the balsamic vinegar marinade in the cooking juices and reduce until syrupy consistency.
• Adjust the seasoning, and serve the duck breasts topped with the sauce.

Tip: you can add thin strips of black truffle freshly grated with a truffle razor, or use black summer truffle cream for the sauce.

Wine pairing : Bandol, Haut-Médoc, Crozes-Hermitage, Cahors, Madiran, Pomerol, Saint-Émilion Grand Cru, Margaux…

Ingredients:

For 4 people

• 2 large duck breasts, or 4 medium duck breasts
• 5 cl balsamic vinegar
• 2 cl of reduction of balsamic vinegar with truffle ( quantity to taste).
• olive oil
• 2 tbsp. of black truffle honey
• salt, pepper

• Stud the duck breasts with small sticks of fresh truffle. Season with salt and pepper and set aside in the fridge.
• Prepare the brown sauce: Reduce the chicken stock by half, with the Madeira, and thicken with a little cornflour.  Add 25 gr of truffle peelings (or black summer truffle cream).
• Prepare the blonde sauce: Reduce 20 cl of champagne and the whipping cream (fleurette cream). Whip the sauce with butter until desired consistency.   Keep warm.   At the last moment, add the remaining 5 cl of champagne and 25 g of truffle peelings or black summer truffle cream.
• Cook the duck breast in a frying pan, first on the fat side, then on the meat side.
• Just before serving, place the duck breast on each plate with its two sauces and thin slices of freshly grated truffle cut with a truffle razor.

Tip: For decoration, if you don’t have fresh truffles (due to seasonal or budget reasons), you can use truffle carpaccio.

Wine Pairing: It marries perfectly red wines as a Bandol (Provence), Cahors and Madiran (South-West), Châteauneuf du Pape (Rhône Valley), Pomerol and Saint-Emilion (Bordeaux).  If you prefer a white wine,  this dish goes nicely with remarkable Burgundy mature wines (Meursault Premier Cru, Puligny-Montrachet, Chablis Premier Cru, Pouilly-Fuissé, Santenay), or even an Hermitage or a white Châteauneuf du Pape (Rhône Valley).

Ingredients:

For 4 people

• 4 duck breasts
• 50gr of melanosporum truffle+ 50gr of melanosporum truffle peelings (or 100gr of black summer truffle cream)
• 5 cl of Madeira wine
• 25 cl of champagne
• ¼ litre of whipping cream (crème fleurette)
• 50 gr of butter
• ¼ litre of chicken broth
• salt, pepper, cornstarch.

• Bone the chicken thighs by opening them lengthwise and flatten them. (You can also use boneless thighs).
• In a warm pan, sauté the chopped mushrooms, chopped shallots and herbs with the melanosporum truffle peelings (or truffle breakings). Season, and moisten with the Madeira wine.
• Spread the interior of the thighs with this mixture. Close and tie them up.
• Brown the thighs in butter, moisten often with dry white wine and chicken stock.

Variation:  You can use black summer truffle cream as alternative for the chicken thighs mushroom and truffle filling.

Food and wine pairing for truffled chicken: Burgundy red wines such as a Vosne-Romanée, or a Chardonnay from Chile, Argentina, Australia, South Africa, California, as well as Pouilly-Fuissé or Champagne grand-cru.

Ingredients:

• 1 or 2 chicken thighs per person
• chicken broth
• butter
• salt, pepper
• 1 jar of melanosporum truffle peelings  (for 2 persons) or truffle breakings
• 250 gr button mushrooms
• 1 shallot
• chervil and tarragon
• 1 small glass of Madeira wine
• 1 small glass of dry white wine

• Prepare the chicken 2 days in advance. Cut about 40 g of fresh black truffle into strips about 1 cm length.
• Gently slide the truffle strips between the skin and the flesh, so that they cover the whole bird. Place the rest of the truffle in the cavity of the poultry.  Wrap with a cloth and keep in the fridge.
• On the given day, cut the vegetables and place them in a casserole with 1 litre of water. Add the chicken, cover and leave to cook over low heat for about 1 hour. The flesh should not be too firm but not too cooked either.
• Serve the chicken with the vegetables, coat with some of the cooking juices and decorate with fresh truffle slices or black summer truffle carpaccio.

Ingredients:

For 6 people:

• 50 gr of fresh black truffle (or sterilised truffle), thinly sliced
• 1 chicken of minimum 2 kg
• 6 leeks
• 1 stalk of celery
• 1 onion
• carrots
• salt, pepper

The quantity of truffle depends on the size and weight of the chicken: for a 2 kg chicken you will need to use about 50-60 gr of truffle.

• One or two days in advance, mix the fresh truffle cut into thin strips with the truffle razor, and the fresh cream. Keep in a refrigerated place.
• Boil 2 litres of water with the vegetables, salt and pepper. Add the hen.
• When it is cooked (one hour and a half minimum, depending on the weight), drain it and keep warm with a little stock.
• Prepare a roux with the butter and flour.
• Pour ½ litre of the chicken stock into a saucepan, add the roux to bind. Add the truffle cream, and two egg yolks if desired and remove from the heat, keep warm.
• In a plate, serve the fowl in pieces, with rice. Coat with the truffle sauce.

Tip:  the sauce can also be prepared with truffle juice, and depending on the season and your budget for the sauce you can use truffle peelings, or black summer truffle carpaccio, instead of fresh truffle.

Variation: you can stick truffle slices under the skin of the hen, stuff it with onion, herbs, garlic, its chopped giblets, and tie it up.  When cooking, you can first boil 3 litres of water in a pan with salt, pepper, some of the vegetables, and dry white wine (or champagne brut or rosé…).   Leave to simmer, filter in another pan and poach the hen in the broth and cook covered for about 2 hours (depending on the size of the hen).  30 minutes before the end of the cooking time, add the rest of the vegetables (you can also use carrots, turnips…). Drain the hen, keep warm with a little stock.  In another saucepan, prepare the sauce with the degreased broth, sieved and reduced.  Serve the chicken in pieces with the vegetables and accompanied by the sauce.

Food and wine pairing : a truffled poultry goes wonderfully with a white dry wine pacherenc-du-vic-bilh (South West), a Mercurey, Mâcon, Pouilly-Fuissé , Saint-Véran, Meursault (Burgundy), and in red wines it is amazing with a Pomerol, a Blaye, Pessac-Léognan (Bordeaux), Saint Péray (Côtes du Rhône) or Aloxe-Corton (Burgundy).

Ingredients:

• 1 hen or a poularde
• 40 g butter
• 40 gr of flour
• 1 leek
• 1 stalk of celery
• 1 onion pricked with two cloves
• 1 bouquet garni
• 1 fresh black truffle of about 50 gr.
• salt, pepper
• 2 eggs
• 250 gr of fresh cream

• Season the meat with salt and pepper, and cook it gently on each side in a mixture of oil and butter for about 8 min (or more or less, depending on the thickness and desired cooking doneness).
• For the sauce: gently heat the slices of fresh truffle in butter, add the Madeira and a little reduced veal stock.
• Lightly toast the bread and place a slice in the middle of each plate.  Coat with veal stock and keep warm in the oven.
• Season the foie gras and cook the escalopes quickly in a non-stick pan.
• Place one escalope of foie gras on each filet of beef (on each slice of bread), and top with the truffle sauce.

Variation: the truffle sauce can also be made with truffle juice , as a culinary aid, for a more intense truffle flavor.

You can alternatively use truffle peelings for the sauce, and decorate with slices of fresh truffle or black summer truffle carpaccio.

Food and wine pairing : Red wines such as Hermitage, Aloxe-Corton from Burgundy, Margaux, Pomerol, Saint-Emilion Grand-Cru, Saint-Julien, or Minervois.

Ingredients:

For 4 people:

• 4 pieces of 140 gr beef tenderloin per person
• 10 gr butter
• 2 tablespoons of oil
• 150 gr of foie gras (4 escallops)
• salt, pepper
• 4 large pieces of gourmet bread, no crust
• 120 gr of black truffle or black summer truffle carpaccio.
• 20 gr butter
• 4 cl of Madeira wine
• 150 ml reduced veal stock

• Preheat the oven to 180°.
• In a bowl, mix the bread with the garlic and parsley. Pour in the milk and let it soften, then blend.
• Mix the meat with the Parmesan cheese, nutmeg, salt and pepper. Incorporate the eggs and mix.
• Gradually add the softened bread mixture to the milk, and mix until you obtain a homogeneous paste.
• Place the meat filling on a silicone mat or baking paper and spread to a rectangular shape about 3 cm thick.
• Cover the surface of the stuffing with black summer truffle cream (spread out).
• With the help of baking paper, lift the long sides of the meat stuffing and roll up to shape the meatloaf.  Seal well and roll the meatloaf several times on the baking paper until the surface is smooth.  Leave to rest in a cool place for a few minutes.
• For baking, place the meatloaf in an ovenproof dish.
• Add half a glass of white wine and half a glass of water.
• Cover the dish with aluminum foil, place in the oven and bake the meatloaf for about 50 minutes.
• Turn the meatloaf over on the other side halfway through cooking.
• Finally, remove the foil and leave to brown for a few more minutes.
• Let cool and cut the meatloaf into slices about 1 cm thick.

Wine pairing: A Barolo, Barbaresco (Piedmont), Brunello di Montalcino, Chianti Clasico (Tuscany) and of course Pomerol (Bordeaux), Cahors (South-West).

Ingredients:

For 8 people:

• 750 gr minced beef/veal and pork (of your choice)
• 120 gr stale old bread
• 100 gr grated parmesan, grana or pecorino cheese
• 40 flat parsley leaves
• 2 whole eggs
• 12 tbsp fresh whole milk
• 1 or 2 cloves of garlic
• a pinch of nutmeg
• salt, pepper
• 180 gr of black summer truffle cream
• 1 glass of dry white wine (optional)