Recipes

• Melt the butter in a pan at medium heat, until obtaining hazelnut color (without letting it brown)
• Beat slightly the egg whites in a food processor or with an electronic mixer. Add gently the sugar, flour and ground almonds. Blend in the food processor, and gently add the melted butter (be careful to not to incorporate the elements in the bottom of the pan).  Stir again for a moment, and add a few tablespoons of black truffle honey (as much as you like).  Mix and then pour the preparation in moulds (fill to 2/3).
• Bake in the oven for about 15 to 20 minutes.

Ingredients:

+-20 pieces

• 125 g butter
• 150 gr of egg white
• 150 gr of sugar
• 50 gr of flour
• 50 gr of almond grinding 100%.
• black truffle honey

• Boil, cool and slice the potatoes.
• In a salad bowl, mix 1 teaspoon of mustard, salt, pepper, and 3 spoons of oil for 1 spoon of vinegar, and 1 tbsp oil with black truffle.  Mix gently with the potatoes.
• Add thin strips of black truffle freshly cut with a truffle razor, and a little rock salt. Serve immediately.

Tip: boil the potatoes in their skins in salted water and add thyme and a clove of garlic. When they are cooked (but firm), drain them, let them cool, carefully remove the skin and proceed to slice them. This recipe allows several variations, with different ingredients, according to your preferences (with arugula, endives, chives, etc…).

Recipe variation : You can also use black truffle cream, for the preparation of your dressing.

Ingredients:

• Potatoes
• Garlic
• Mustard
• Salt
• Pepper
• Oil
• Vinegar
• black truffle oil
• 1 fresh black truffle
• fleur de sel as a finishing touch

• In a salad bowl, mix 1 teaspoon of mustard, salt, pepper, and 3 spoons of oil for 1 spoon of vinegar, and 1 tbsp of black truffle oil.
•  

  Gently mix with the halved endive leaves.

• Add thin slices of black truffle freshly cut with a truffle razor, and a little fleur de sel. Serve immediately.

• Endives
• Mustard
• Salt
• Pepper
• Oil
• Vinegar
• black truffle oil
• 1 fresh black truffle
• fleur de sel

• Peel and cook the potatoes in salted water. Drain and let cool. Mash them and mix the pulp with the cream, the truffle peelings (or the black summer truffle cream), and the black truffle oil.
• Finish the purée and adjust the seasoning.
• Serve immediately as a side dish.

Ingredients:

For 2 people

• 2 Bintje potatoes
• 5 cl thick fresh cream
• 5 gr of melanosporum truffle peelings or 50 gr of black summer truffle cream (to taste)
• 2 ml black truffle oil.
• salt

• Peel the potatoes and slice them thinly.
• Season with salt and pepper.
• In a terrine, beat the egg adding the milk and cream,  season with salt and pepper.
• In a baking plate, place a layer of potatoes, grated Gruyère cheese, drizzle with the liquid preparation, sprinkle a few thin slices of fresh Melanosporum truffle, and repeat several times.
  Finish with butter and Gruyère cheese.
• Cook in the oven over low heat.

Variation:  According to the season, you can replace the black winter truffle with the summer truffle or the Autumn Truffle while adding some Tartufata Sauce or black summer truffle cream to the liquid mixture.

Ingredients:

• 750gr of potatoes
• ½ litre of milk
• ¼ litre of fresh cream
• 125 gr grated gruyère cheese
• 1 egg
• 1 fresh black truffle (+-50 gr) (melanosporum)
• butter, salt, pepper

• Finely chop the fresh black truffles.
• Reduce the Port to a syrupy consistency. Add the veal juice, thyme and bay leaf and reduce again.
• Add the chopped truffles. Simmer the sauce over a low heat for about 5 minutes.
• Add the cold butter in parcels, salt and pepper while stirring.
• Serve hot over a nice piece of meat, and decorate with small strips of fresh truffle.

Tip: You can replace the fresh truffle by sterilized truffle, truffle breakings or truffle peelings, or frozen truffles finely minced.  You can also, at the end of cooking outside the flame, add a nut of truffle butter.

• 60 cl Veal Juice
• 60 gr. of fresh black truffle or sterilized truffle
• 30 gr. of butter
• 25 cl of Porto
• 1 sprig of thyme
• 1 Bay leaf
• Salt, Pepper

• Finely chop the shallot and sauté in butter.
• Then add the truffle juice, the Madeira and the white wine. Season to taste and bring to a simmer.

Reduce until obtaining a smooth consistency.

Variation:

• Reduce the truffle juice with the same amount of water and butter until the desired unctuousness is obtained. At the end of cooking, add some truffle butter.
• Or instead, you can mix the truffle juice, with fresh cream and some chicken stock, and reduce until the desired consistency is obtained.

Ingredients:

• 250 ml. of truffle juice
• 50 gr. butter
• 1 shallot
• 2 tablespoons white wine
• 2 tablespoons of Madeira wine
• salt, pepper

• 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)

Mushroom duxelles:

• Clean and finely mince the mushrooms. Finely chop the shallot.
• In a saucepan, melt the butter, without letting it colour. Add and sweat the chopped shallot (lower the heat, the water in the shallot should evaporate, it should become translucent, but should not brown).
• Add the minced mushrooms and cook over low heat, stirring occasionally with a spatula, until the water has evaporated.
• Season with salt and pepper and remove from the heat. Set aside.

Ravioli :

• Spread out the ravioli pasta, and using a brush, coat the leaves with egg yolk.
• In the middle of each leaf, place a slice of truffle, a small spoonful of mushroom duxelles, and then another slice of truffle.
• Fold the leaf and close it like a wallet, with a little pressure in order to remove the air. Make sure they are properly sealed.
• Cook the ravioli in boiling water for about 2 minutes.

Sauce:

• Reduce the chicken stock (by half), with truffle juice.
• Add the cream, and let it reduce.   Adjust the seasoning.
• To serve, dispose the ravioli in a soup plate, add the sauce, and decorate with the julienne of fresh truffle.

Variation :  you can alternatively use black summer truffle carpaccio,  Tartufata Sauce or black summer truffle cream, to mix with the mushroom duxelles (for the stuffing of the ravioli).

Tip: for an aesthetic side, you can use “Chinese” type ravioli pasta, which are a little transparent, and let the truffle slices show through the stuffing.

Wine pairing: Red wines such as Bandol, Barolo, Brunello di Montalcino, Côte Rôtie, Gigondas, Graves.

Ingredients:

For 4 people:

• 20 slices of sterilized truffle or frozen black truffle.  Alternatively, black truffle carpaccio.
• 20 gr fresh black truffle, cut into julienne (thin sticks)
• Ravioli dough sheets
• 1 egg yolk
• ½ litre of chicken stock
• ½ litre of fresh cream
• 100 gr brown button mushrooms
• 100 gr wild mushrooms
• 1 shallot
• butter

For the sauce:

• chicken stock
• truffle juice
• fresh cream
• salt, pepper

Béchamel:

• Gently melt the butter in a thick-bottomed saucepan.
• Add the flour and stir with a wooden spoon without letting it brown.
• Pour the milk gradually, while stirring, until the sauce thickens, and add the fresh cream at the end of cooking (according to the wished smoothness).
• Season with salt and freshly ground pepper. Set aside.

For the lasagna :

• Chop the mushrooms into small pieces and sauté them in a hot frying pan with a little olive oil.
• Add the Tartufata Sauce, mix, and adjust the seasoning. Set aside.
• To assemble the lasagna, coat a rectangular baking dish with truffle butter.
• Pour a layer of lasagna sheet into the bottom of the dish, add a good layer of mushrooms, then add a good layer of béchamel sauce and a lasagna sheet, and so on. Finish with the sauce.
• Finally, add the parmesan cheese from the top and bake at 180°C for 15-20 minutes.

Variation: You can also replace the Tartufata Sauce with Porcini mushroom cream with black truffle.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety, as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

For 4 people:

• 250g of fresh lasagne leaves (preferably), alternatively pre-cooked dry lasagne leaves.
• 180g of Tartufata Sauce
• 1 kg of button mushrooms
• olive oil
• pepper, salt
• truffle butter
• parmesan, mozzarella

For the béchamel sauce:

• ½ litre of milk
• 75 gr butter
• 1 tablespoon of flour
• salt, pepper
• 250g of fresh cream (to add at the end of cooking)

• Roll out the pizza dough on a baking tray.
• Spread some tartufata sauce on the bottom of the dough, add pieces of mozzarella.
• Preheat the oven to 210°C. Bake in the oven (10 to 15 min).
• Once the pizza is ready, add the arugula, black truffle oil, hazelnut oil, and fleur de sel.
• Finish with slices of fresh truffle cut with a truffle razor and the crushed roasted nuts.

Variation:  You can mix the tartufata sauce with fresh cream, to taste, and use it as a base for the pizzette.  Alternatively, you can use white truffle cream.

Food and wine pairing : The truffle pizza goes perfectly with mature red wine such as a Volnay premier cru, a Chambolle-Musigny premier cru, a Saint-Nicolas-de-Bourgueil, a Pomerol or a Givry premier cru.

Ingredients:

• 300 gr pizza dough
• 100 gr of mozzarella di bufala
• 3 tablespoons of Tartufata Sauce
• pine nuts and walnuts, roasted and crushed

Trim and finish :

• 10gr of black truffle
• 40 gr of Arugula
• 2 ml black truffle oil
• hazelnut oil
• fleur de sel  (coarse salt)

Besides the traditional risotto recipe, you can also make an easy, simple, ultra fast and delicious recipe with our black truffle risotto

• In a saucepan, heat a little oil and quickly colour the black truffle risotto.
• Add stock as it goes, stirring occasionally, until the rice is cooked.
• At the end of cooking, add a little truffle butter, parmesan cheese and adjust the seasoning.  Serve immediately.

Food and wine pairing: Truffle Risotto goes beautifully with white wines from the Rhone Valley such as Côtes du Rhône, Crozes-Hermitage, Hermitage, Saint Joseph and Saint Peray, as well as red wines as Valpolicella from the Veneto, or a Pomerol (Bordeaux).

If you would like to treat somebody special with this gourmet recipe, you can try our gourmet gift set of risotto, prosecco, tartufata and truffle butter.

For 2 persons (as an starter):

• 1 sachet of 170gr of black truffle risotto.
• Vegetable or Chicken Broth
• truffle butter
• Parmesan
• Salt, pepper
• oil

• Dice the ham into small cubes and fry them in 40gr of butter and a little oil.
• When it is coloured, pour in the rice, stir a little, and when it turns a little transparent, pour in the broth. Stir in the stock as necessary until the rice is cooked.
• When the risotto is ready, incorporate the remaining butter, sprinkle with fresh truffle cut into thin slices (using a truffle razor), and grated Parmesan cheese.
• Serve immediately.

Variation :  You can also use dry white wine to prepare your risotto, as well as truffle juice.

Little tip: make your usual risotto recipe but with just a little white wine, so as not to mask the flavor of the truffle juice, which will be added just at the end of cooking the rice.  When the rice is cooked, add as usual the parmesan, and a little more truffle juice to taste, if necessary.

For 4 people:

• 400 gr. rice for risotto (carnaroli style)
• 150 gr. cooked ham (1 thick slice)
• 80 gr. butter
• ½ litre of vegetable stock
• Grated Parmesan
• 1 black truffle of at least 40gr
• oil
• salt

• Dice the butter and the foie gras. Blend them with a mixer until you obtain a creamy mousse.  Sieve and set aside in the fridge.
• Mince the mushrooms and sauté them in butter until the cooking juices have evaporated. Add the chicken stock and reduce by about 1/4 or less.
• Cook the tagliatelle in boiling salted water.
  When they are cooked (they should remain al dente), drain them and add them to the sautéed champignons mix. Season and incorporate little by little small and cold pieces of the foie gras butter we have prepared.
• Continue over medium heat without boiling, and add a little grated Parmesan cheese.
• Serve in warm plates, sprinkle with grated Parmesan cheese and using the truffle razor shave some fresh black truffle on top.

Variant :  You can also make this preparation with white truffle from Piedmont.  In this case, use 60gr of white truffle.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some whites from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

For 4 people:

• 145 gr. butter
• 100 gr. raw duck foie gras
• 300 gr. mixed wild mushrooms
• 400 gr egg tagliatelle or black truffle tagliatelle
• 150 gr. grated Parmesan cheese
• 1 litre of chicken stock
• 80 gr. of black truffle

• 1 day in advance, cut the truffle into thin slices and mix them with the crème fraîche. Keep in a cool place.
• Heat and reduce the truffled cream and season it, also by adding a few shavings of Parmesan cheese.
• Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter and mix.
• Incorporate the pasta into the sauce.
• Serve in warm plates, and using the truffle razor grate the fresh black truffle on top.

Variations :  for the Sauce, you can also replace the fresh truffle with the Tartufata Sauce, the black truffle cream or the black truffle carpaccio which will also give a nice presentation as well as the delicious truffle taste and aroma.

You can also use the black truffle tagliatelle, that has a subtle truffle perfume.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

for 4 people:

• 400 grams of egg tagliatelle or black truffle tagliatelle
• 250 ml fresh cream
• minimum 15gr of black truffle per person, (and 20gr of truffle for the sauce)
• 60 grams of truffle butter
• salt, pepper
• Parmesan

• Heat and reduce the cream, season with a few shavings of Parmesan cheese and ground white pepper.
• Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter, and mix.
• Stir the pasta into the sauce.
• Serve on warm plates, and grate some fresh white piedmont truffle over it.

Variations:  You can also make a quick and easy preparation of tagliatelle using directly the white truffle cream sauce.

Food and wine pairing: White truffle marries amazingly with a Cahors, Madiran, Pomerol Saint Emilion, and champagne; as well as white burgundy wine such as Chassagne-Montrachet or Meursault, or Crozes-Hermitage from the Rhone Valley.  In the range of Italian wines, it matches beautifully with a Barbaresco, Barbera d’Alba, Barolo, or Nebbiolo d’Alba.

For 4 people:

• 400 gr. of egg tagliatelle
• 250 ml fresh cream
• minimum 15 gr of white truffle per person
• 60 grams of butter with truffle
• salt, pepper
• Parmesan cheese

• Cook the beetroot and let it cool down. Cut into small cubes (brunoise), season and drizzle with olive oil.  Set aside.
• Cut the scallops into carpaccio (cut each scallop into 4 strips). Place on a plate and marinate with truffle juice, set aside in a cool place, covered with cling film.
• Prepare the root celery mousse: peel the celeriac, cut it into pieces and cook it in boiling salted and peppered water until tender (about 20 minutes). Add the fresh cream and blend (quantity according to the desired consistency).  Adjust the seasoning.  Little tip: you can cook the celeriac in milk with a pinch of coarse salt and white pepper.  When mixing, you can add a little of the cooking milk, according to the desired smoothness, without using fresh cream.
• make a sauce: mix the olive oil, the truffle juice from the carpaccio marinade, and season. Warm slightly and add the finely chopped basil or other herbs if desired (chives, etc.). Set aside.
• To serve, place a spoonful of celeriac mousse on a plate using a square cutting shape. Lay scallop slices on top and alternate with fresh black truffle slices to make a checkerboard pattern.  Season with fleur de sel.
• Arrange small spoonfuls of diced beetroot and small dots of summer black truffle cream around the checkerboard (alternating).
• Mix the sauce well with the marinade and drizzle over the preparation.

Small variation: this dish can also be declined into a warm-cold dish by gently heating the sauce, and serve it warm at the last minute topped over the preparation.  You can also use the truffle balsamic vinegar reduction as decoration around the checkerboard, as a simpler but also delicious version.

Food and wine pairing: Scallops with truffles go wonderfully with dry white wine rather evolved like a nice Montrachet, a Charlemagne, a Château-Grillet, a Condrieu or a white Châteauneuf-du-Pape.

For 4 people

• 16 Scallops
• fresh black truffle
• 1 large cooked red beetroot
• Basil
• 20 cl olive oil
• 50 cl truffle juice
• black summer truffle cream
• Salt, white pepper
• Fleur de sel

For the celery root mousse:

• 1 celery root
• 4 tablespoons of fresh cream
• Salt, pepper

• Peel the Jerusalem artichokes and place them in a bowl of lemon water (to avoid oxidation).
• Cut the Jerusalem artichokes into thin, regular slices and steam them for 5 min.
• Cool and dry them. Place them on a plate.
• Season with salt, hazelnut oil, fleur de sel and pepper.
• Cut thin slices of fresh black truffle with a truffle razor and place them over the Jerusalem artichoke carpaccio.

Variation : You can also make a carpaccio of scallops, Jerusalem artichokes and black truffle.  To do this, use 8 scallops, which you will cut into thin strips to make carpaccio. Place them on a plate, interspersing them with the slices of Jerusalem artichoke and truffle slices.  Season with a drizzle of olive oil, coarse salt and freshly ground pepper.

For 4 people:

• 5 fairly regular Jerusalem artichokes (topinambours)
• 50 g of fresh black truffle, or 1 small jar of black truffle carpaccio.
• 1/2 lemon
• Fleur de sel
• 1 tsp hazelnut oil
• Extra virgin olive oil
• freshly ground black pepper

For the velouté:

• Peel, drain and cut the squash into pieces.
• Mince the leek and onion.
• Pour some oil into a casserole and sweat the onion and leek. Add the butter and the squash, stir.
• Add the chicken stock and cook over medium heat (+- 1 hour). Check the cooking of the pumpkin.
• Season with salt, pepper, grated nutmeg, and a little sugar, and blend with a thermomix or hand blender.
• Add the cream, mix and keep warm.
• Just before serving, add a tablespoon of truffled whipped cream to each serving plate

Truffle Chantilly:

• Finely chop the fresh black truffle and mix it with the mascarpone.
• In another bowl, whip the fresh cream (very cold), and once the desired consistency is obtained, gently mix the two creams. Set aside in a cool place.

Variation:

• You can use Tartufata Sauce or black truffle cream, in the mascarpone mixture for the truffle whipped cream.
• If you choose not to garnish with truffle whipped cream, you can add some black truffle cream to the velouté, leave to infuse for a few minutes before serving, and decorate with strips of fresh truffle or truffle carpaccio. Alternatively, you can also use truffle juice in the preparation of the velouté, at the end of cooking, to add a truffle note to the preparation.

Food and wine pairing: Saint-Véran, Meursault, white Sancerre, Arbois, Aloxe-Corton, Chassagne-Montrachet…

For 4 people

• 500 gr of Pumpkin
• 25 gr of butter
• 1 onion
• 1 leek
• 1/3 litre of cream
• 1 and ½ litre of chicken stock
• extra virgin olive oil
• nutmeg
• sugar
• salt, pepper

For the Chantilly:

• 50 grams of Melanosporum truffle
• 40gr mascarpone
• 100gr whipping cream (crème fleurette or whipping cream with 40% fat)

• Display the beef carpaccio on the plates.
• Vinaigrette: Mix the lemon juice with a little olive oil and the truffle oil, and with a brush, spread it on the carpaccio.
• Season with salt and pepper
• Add the parmesan flakes and with a truffle razor cut the fresh black truffle in fine shaves over the carpaccio.

Variations:

• in place of truffle oil, you can use a drizzle of reduction of balsamic vinegar with truffle.
• As an alternative, to prepare the vinaigrette: add a little melanosporum truffle juice to the mixture of olive oil and white truffle oil, as well as a little mustard.
• You can also marinate the carpaccio a little in advance: Once the thin slices have been placed on the plate, you can brush them with a brush of a mixture of half extra virgin olive oil and a little truffle juice. Film it and let it rest in the fridge for at least an hour, so that it can soak up the flavour of the truffle oil.    Add parmesan shavings and grate fresh truffle on top.

Depending on the season, you can use fresh summer truffles(Aestivum), fresh autumn truffles (Uncinatum), fresh winter truffles (Melanosporum), or Piedmont White Truffle (Magnatum Pico).

Little tips from the famous chefs:

• If you use Melanosporum truffle, you can brush a little hazelnut oil on the plate before placing the carpaccio.
• If you make this preparation with the Alba White truffle, you can rub the plate with a little garlic, before laying out the slices of carpaccio.
• If you use the black summer truffle, you can use a little black truffle oil.

For 4 people:

• 250gr beef carpaccio (freshly cut by your butcher)
• 60gr of black truffle
• 30 grams of young parmesan cheese
• extra-virgin olive oil
• white truffle olive oil
• lemon juice
• pepper, salt

• Crumble the cheese and pour truffle honey.
• Add roasted walnuts or pine nuts and finish with finely sliced white truffle shavings finely cut with a truffle razor.

Food and wine pairing : Red wines such a Cahors, Madiran, Pomerol, Saint-Emilion, Barbaresco, Barbera, Ventoux ; Or Champagne.  Concerning white wines, you can try a Crozes-Hermitage, a wine from Savoy, or a Côtes du Jura.

• Castelmagno or tomme cheese (or hard goat cheese) 60 gr. per person
• 80 gr of truffle honey
• 10 gr of white truffle
• 30 gr lightly roasted and crushed pine nuts or walnuts

Prepare the Brie 3 days in advance:

• Cut the brie horizontally into three layers.
• Cut the truffles into thin sticks or strips and place them under each layer.
• Reassemble the cheese, wrap it in cling film and let it rest in the fridge.
• Remove from the fridge 1 hour before serving.

Options: You can alternatively use black truffle carpaccio or black truffle cream.

Variant: once the Brie has been carved in half, mix in a bowl 200gr of mascarpone with 200 gr of Tartufata Sauce. Season, and spread the mixture between the different layers of brie.  Film and keep in a cool place.  Remove from the fridge one hour before serving.

Food and wine pairing: Champagne, Barbaresco, Barolo, Beaujolais, Côtes du Roussillon, Languedoc, Nebbiolo d’Alba, Valtellina, Petit Chablis…

For 4 people.

• 300 gr of Brie
• 20 gr of fresh black truffle or black truffle carpaccio.

• Preheat the oven at 200°C
• Wash the potatoes and wrap them individually with aluminum foil. Bake in the oven for about 1h15 to 1h30.
• When they are cooked, let them cool a little, cut the centre of the potato in 4 (being careful not to cut them completely).
• Slice the mozzarella into pieces.
• Mince the mushrooms and fry them in a hot pan with a little butter and oil.
• Add the fresh cream and warm gently. Then add the Tartufata Sauce (quantity to taste), salt and pepper.
  Keep warm.
• Briefly place the potato in the oven with the mozzarella in the middle, serve on a plate and top with the mushroom and tartufata mixture.
• Finally garnish with the arugula and fleur de sel. Serve immediately.

This dish can be enjoyed hot, warm or cold, according to your taste.

For 2 people

• 2 large Bintje potatoes
• 100 gr of button mushrooms
• 100 gr of mozzarella di bufala
• 80 grams of Tartufata Sauce
• 40 cl fresh cream
• butter
• oil
• rocket salad (Aurugula) (as desired)
• fleur de sel

• Cut thin slices of fresh truffle with a truffle razor and gently heat them with 20 gr of butter.
• Lightly toast the bread and sprinkle the truffle slices.
• Pour in a little cream.
• Add the parmesan and the remaining butter (melted) on top of the preparation.
• Toast in the oven and serve.

Variation: You can use instead black summer truffle Carpaccio for this preparation.

For 4 people

• 35 gr of black truffle
• 100 gr unsalted butter
• 8 slices of bread (for toast)
• 2 tablespoons of cream
• 50 gr grated parmesan cheese
• salt, pepper

• Clean the chosen salad, place in a salad bowl
• Season with salt, pepper, truffle olive oil (white or black), balsamic vinegar.
• Mix and serve as an accompaniment

• Baby sprouts or lambs lettuce
• Salt, Pepper
• Balsamic Vinegar
• A few drops white truffle oil or black truffle oil

Béchamel:

• Gently melt the butter in a thick-bottomed saucepan.
• Add the flour and stir with a wooden spoon without letting it turn brown.
• Pour in the milk gradually, without stopping stirring, until the sauce thickens.
• Season with salt and pepper.

Truffle sauce:

• Reduce the wine in a saucepan.
• Let it simmer for a few minutes before pouring, while stirring, the bechamel and cream. Stir in the tartufata sauce or the black truffle cream (quantity to taste), and cook over low heat for 3 minutes. Verify the seasoning.
• Meanwhile, poach the eggs in simmering water with a little vinegar.
• Serve the eggs on toast and top with the truffle sauce.

Option: You can also use truffle juice, as an option, for the sauce. In this case, incorporate at the end of cooking.

Food and wine pairing : Poached eggs with truffles pair perfectly with Champagne, a nice Riesling, a fine white Burgundy such as a Santenay, a Hermitage, or a dry red wine rather ” evolved ” such as a sophisticated Pomerol, a Saint-Emilion, a red Pessac-Léognan, a Margaux or a Saint-Julien.

For 4 people

• 4 fresh eggs
• 4 slices of toasted bread
• 50 gr of black summer truffle cream or tartufata sauce
• 3 tablespoons of cream
• 10 cl sweet white wine
• (option: melanosporum truffle juice)

For the béchamel sauce( 20cl):

• 15cl milk
• 50 gr butter
• 20 gr of flour
• salt, pepper

• 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.

• Roll out the dough and cut out 8 rounds with a cookie cutter.
• Arrange on 4 rounds 1 slice of foie gras and truffle carpaccio and another slice of foie gras. Cover with another round of dough and close the edges.
• Brush with egg yolk and bake in the oven at 180°c until golden. (or at thermostat 5-6, for ¼ an hour).
• Serve hot or warm.

Note: In this recipe you can replace black summer truffle carpaccio with black truffle cream, or black truffle peelings.

Food and wine pairing: this appetizer matches perfectly with Champagne, a Riesling from Alsace (dry or mellow), a Gigondas from the Rhône Valley, a Nuit Saint Georges from Burgundy.

• 1 roll of puff pastry
• 100gr of duck foie gras
• black summer truffle carpaccio
• 1 egg yolk
• salt, pepper

• Slice the bread and spread the butter on top of each slice. Sprinkle with grated Emmental cheese, add a slice of cooked ham and a slice of Comté or Guyère cheese. Spread a tablespoon of tartufata sauce, again grated cheese and close.
• Cover it in cling film and keep in the fridge so that the bread can soak up the fragrance of the truffle.
• Broil in the oven (grill) or in a pan with a little butter.

Variation:  You can also add quail eggs cooked in a frying pan over a low heat, to make a kind of croque-madame revisited.

• Tartufata Sauce
• Cooked ham
• grated Emmental
• Comté, or Gruyère (sliced)
• Bread
• Butter

• gently defrost the croquettes in the fridge in advance.
• Heat oil in a pan or turn on the deep fryer.
• Immerse the croquettes in the oil bath at 180°c until golden brown (about 3 to 4 min).
• Drain and serve hot.

Note: You can use the same procedure to cook the cheese and truffle croquettes 50gr to prepare a nice starter!

• Slice the baguette in about 1cm portions
• Rub the bread with the garlic and spread a thin layer of fine butter (you can also use garlic butter that you have prepared beforehand).
• Toast the bread.
• Sprinkle the bread with slices of truffle and add a few drops of olive oil and hazelnut oil, previously mixed.
• Place in the oven for a few moments and add a pinch of fleur sel.

Variation:  if you don’t use fresh truffle, you can use instead  black summer truffle carpaccio

• fresh truffle (preferably Melanosporum)
• 1 baguette
• Olive oil
• Hazelnut oil
• Garlic
• Butter
• Fleur de sel

• Use a nice gourmet bread and slice it.
• Toast the bread and place a teaspoon of creamy soft cheese au naturel, add some salt an pepper ;
• Then you can add a spoonful of:
  • Porcini mushroom cream with black truffle,
  • tartufata sauce,
  • Or truffle, almonds and olives tapenade
• On some toasts, you can add a small piece of hard cheese and a dash of black truffle honey.
• You can cut slices or small cubes of Tuscan Salami with truffle, and our Pecorino with truffle.

• Mix all ingredients together.
• Toast the bread and cut it into small aperitif toasts.
• Place the mixture directly on the bread and add a grind of black truffle salt.

Variation :

Instead of mascarpone, you can use plain white cheese.

• 250gr. of mascarpone
• 1 dl of cream
• 1 tsp of black truffle olive oil
• pepper, salt
• nutmeg
• toasted gourmet bread
• black truffle salt grinder

About 1 hour before the cooking time, break the eggs in a bowl, cut whole black summer truffle in julienne and add them to the eggs, add the juice contained in the can, add salt, pepper, mix and let it rest until cooking time. Reserve one slice of truffle per person for decoration.

Cook the truffle preparation in a bain-marie without stopping turning with a whisk. When it sets, add the butter and cream. Stir for a few more moments.

Serve in small individual ramekins and decorate with the truffle slices.

Tip: You can also use summer truffle carpaccio, or black winter truffle peelings, which are very tasty, for an exceptional result!

• 8 fresh eggs
• 20 gr butter
• 4 tablespoons of fresh cream
• 32 gr of whole black truffles, canned
• Salt
• Pepper