14 Chefs of different backgrounds, personalities and styles, yet united by common points: they are talented and famous, cook with love, and above all, they have always had a passion for truffles. Here are their 80 recipes paying tribute to the one they like to sublimate in timeless recipes.
Velouté de céleri-rave et truffe noire
Soupe aux truffes noires V.G.E
Langoustine cuite à la minute au court-bouillon, spaghetti à la crème de truffe
Find all these 80 recipes in our beautiful book La Truffe, published for the 80th anniversary of the Maison de la Truffe, available in stores or on the website https://www.gourmandisedeluxe.com
Our tasting advices
First of all, you should count about ten grams of truffle per person and per dish. Then, it is preferable to taste the truffle with hot dishes, as the heat exalts its perfume. When it is cooked, it should be below 80°C to avoid the evaporation of its perfume. As for sauces, creams, fillings, it is necessary to prepare them 24 to 48 hours in moves forward so that the truffle gives them all its flavor.
Once your truffle dish is ready, you can serve it with a red wine, preferably for black truffles, or champagne for white truffles.