Paris Marbeuf
La Truffe Marbeuf

14 rue Marbeuf,
75008 Paris
+33 1 53 57 41 00


Paris Madeleine
La Maison de la Truffe

19 place de la Madeleine,
75008 Paris
+33 1 42 65 53 22


L'ATELIER
MAISON DE LA TRUFFE

GOURMET
GALERIES LAFAYETTE

35 boulevard Haussmann
75009 Paris
+33 1 42 65 93 68


L'ATELIER
MAISON DE LA TRUFFE

LA GRANDE EPICERIE
DE PARIS

38, rue de Sèvres
75007 Paris
+33 1 44 39 81 00


THONGLOR
BANGKOK

MAISON DE LA TRUFFE

129 (Thonglor 9) Sukhumvit 55
Klongton-Nua, Wattana
Bangkok, Thailand
+662 054 5422


SIAM PARAGON
BANGKOK

L’ATELIER MAISON DE LA TRUFFE

Ground Floor 991 Rama 1 Road
Puthumwan
Bangkok, Thailand
+668 6092 6222


Designed by the spanish decorator Thomas Urquijo in a modern Art Déco style, elegant and graphic, this second restaurant is located near the Champs-Elysées and welcomes you in the warm atmosphere of a luxury Brasserie.
Summer Closure 2018
La Maison de la Truffe Marbeuf will be closed from Saturday, August 4th to Monday August 27th included.
The team will welcome you from Tuesday, August 28th for lunch.

Maison de la Truffe, located in front of the Madeleine Church, is the original place dedicated to the black diamond in Paris. Renovated in 2008, the tasting room is a real invitation to come to enjoy Truffle, in a traditional and creative way, for the five senses pleasure
Summer Closure 2018
La Maison de la Truffe Madeleine will be closed from Saturday, August 11th from 5:00pm to Monday, August 20th included.
The team will welcome you from Monday, August 11th from 7:00pm.

In September 2016, Maison de la Truffe opened its first Atelier at Galeries Lafayette Gourmet in Paris.
L’Atelier Maison de la Truffe offers a new concept around Truffle and Street Food, where the black diamond can be tasted in and out.

March 2017 marks the opening of a new Atelier Maison de la Truffe at La Grande Epicerie de Paris, first address located Rive Gauche for the Truffle temple.
The menu offers a selection of Maison de la Truffe’s great classics, but also exclusive creations imagined arount Truffle, to taste at the counter. The culinary diamond is also the star of a large range of Truffled products to take away.

L’Atelier Maison de la Truffe at La Grande Epicerie de Paris offers a selection of ou great classics, but also truffled creations to taste seated at the wooden counter. The culinary diamond is also proposed around a large range of grocery and catering products.
Summer Closure 2018
L’Atelier Maison de la Truffe at La Grande Epicerie de Paris will be closed on Wednesday, August 15th all day long.
The team will welcome you from Thursday, August 16th from 8.30 AM. 

Maison de la Truffe Bangkok invites you to taste the culinary diamond in luxury, modern and warm places around a selection of Maison de la Truffe’s great classics and original creations, tasty mix between Thaï cuisine and French know-how.

Our Recipes


  • Mozzarella Tomato
    and Black Melanosporum Truffle

    Ingredients

    Vinaigrette

    • 1 T balsamic vinegar
    • 1 pinch fine salt
    • 1 tsp mustard seeds
    • 4 T olive oil
    • 2 T black truffle olive oil
    • 3g black Melanosporum truffle fragments

    Tomato, Mozzarella and Truffle

    • 200g burratta mozzarella
    • 2 bunches mixed salad (mesclun)
    • 1 beefheart tomato
    • 1 zebra tomato
    • 1 black Crimea tomato
    • 10g fresh black Melanosporum truffle
    • 3cl black truffle oil
    • Fleur de sel

    Recipe

    Vinaigrette

    • Make the vinaigrette mixing all the ingredients for this step.

    Tomate, mozzarella et truffe

    • Drain the mozzarella onto a clean cloth.
    • Wash the salad and tomatoes. Cut the tomatoes into slices then arrange in a rose shape on the plates.
    • Add the bunch of seasoned mesclun then the mozzarella.
    • Sprinkle with fleur de sel and truffle oil Finish with the fresh grated truffle.
  • Black Melanosporum Truffle Omelette

    Ingredients

    Vinaigrette

    • 1 T balsamic vinegar
    • 1 pinch fine salt
    • 1 tsp mustard seeds
    • 4 T olive oil
    • 2 T black truffle olive oil
    • 3g black Melanosporum truffle fragments
    • Salt

    Omelette à la Triffe Noire

    • 100g mesclun
    • 6 fresh eggs
    • 10g black truffle fragments
    • 20g butter
    • 10g fresh black Melanosporum truffle
    • Salt

    Recipe

    Vinaigrette

    • Make the vinaigrette by mixing together all the ingredients for this step

    Truffle Omelette

    • Wash the salad.
    • Beat the eggs with the truffle fragments and a little salt.
    • Heat a frying pan on high heat. Cook the omelette in butter. Then roll it up, once ready.
    • Arrange the seasoned salad on a plate with the omelette. Grate on the fresh truffle and serve immediately.
  • Baked Potato
    And Black Melanosporum Truffle Pearls

    Ingredients

    Cooking the potatoes

    • 2 large potatoes, Agria or Bintje

    Truffle Cream

    • 5cl liquid cream
    • 10cl thick crème fraîche
    • 5g black Melanosporum truffle fragments
    • 2cl black truffle oil
    • Salt

    Potato Puree

    • 5cl thick crème fraîche
    • 5g black truffle fragments
    • 2g black truffle oil
    • Salt

    Finish and Presentation

    • 15g black Melanosporum truffle pearls

    Recipe

    Cooking the Potatoes

    • Preheat the oven to 200°C. Brush and wash the potatoes, wrap them individually in foil. Cook in the oven for 1-1/4 to 1-1/2 hours. Then let them cool, out of the foil, at room temperature for 10 minutes.
    • Cut the potatoes in two lenghways and collect the pulp while leaving around 0.5 cm of flesh on the skin. Keep the pulp for the puree.

    Truffle Cream

    • Reduce all the ingredients in this step until you obtain a coating consistency.

    Potato Puree

    • Mix the potato pulp with the ingredients (crème fraîche, black truffle fragments, truffle oil and salt).

    Finish and Presentation

    • Stuff the potatoes with the puree obtained. Pour the sauce into a soup bowl. Then arrange the potatoes and add the truffle perles. Serve immediately.
  • Black Melanosporum Truffle Pizza

    Ingredients

    Pizza Topping Base

    • 30g black Melanosporum truffle fragments
    • 5cl truffle juice
    • 2g black truffle oil
    • 5cl water
    • 1g salt

    Pizza

    • 300g pizza dough
    • 100g mozzarella di buffalo, cut and drained
    • Flour

    Finish and presentation

    • 40g rocket salad
    • 2g black truffle olive oil
    • 10g fresh black Melanosporum truffle
    • Fleur de sel

    Recipe

    Pizza Topping Base

    • Put the ingredients for this step in the blender to form the base for the pizza topping.

    Pizza

    • Preheat the oven and the baking sheet to 230°C (converction oven).
    • Roll out the floured pizza dough onto sulphur paper. Coat with the sauce made beforehand, leaving 1cm around the edge. Cook on the hot sheet for 10 to 15 minutes.
    • Add the mozzarella cut into slices. Put back in the oven for the time it takes to melt, without letting brown.

    Finish and presentation

    • Cut up the pizza. Sprinkle the wholething with rinsed rocket salade, black truffle oil and fleur de sel..
    • Finish with the grated fresh truffle. Serve immediately.
  • Poached Chicken Eggs,
    Périgueux Sauce and Alba White Truffle

    Ingredients

    Périgueux Sauce

    • 15cl Madeira
    • 1 shallot
    • 1 garlic clove
    • 50cl veal stock
    • 1 sprig of thyme
    • ¼ bay leaf
    • 2g white truffle oil
    • 30g black Melanosporum truffle fragments

    Poeached Eggs

    • 1 dash white vinegar
    • 8 eggs
    • Saucepan of boiling water

    Finish and Presentation

    • 30g fresh Alba white truffle
    • Fleur de sel
    • Freshly ground pepper

    Recipe

    Sauce Périgueux

    • Reduce the Madeira.
    • Chop the shallot finely and crush the garlic clove. In a saucepan, mix the veal stock with the reduced Madeira, shallot, garlic, thyme, bay leaf and truffle oil.
    • Cook to a coating consistency.
    • Put the whole thing through a fine strainer.
    • Add the black truffle fragments.

    Poached Eggs

    • Bring a saucepan of water with a dash of vinegar to the boil.
    • Poach the eggs and drain delicately on a clean cloth.

    Finition et dressage

    • Put down two eggs per person and coat with Périgeux sauce.
    • Add two twists of the pepper mill, a little fleur de sel and the grated fresh truffle.
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