Garniture

Ingredients :

• 750g of potatoes
• 500mL of milk
• 250mL of crème fraîche
• 125g of grated Gruyère
• 1 egg
• 1 black truffle (winter, preferably)
• Butter, salt, pepper

Preparation :

1. Cut the peeled potatoes into thin strips. Season with salt and pepper.
2. In a bowl, beat the egg, add the milk and cream and season.
3. In a gratin dish, place a layer of potatoes, grated Gruyère, drizzle with the liquid preparation, sprinkle with thin slices of fresh black winter truffle and repeat several times. Finish with the butter and Gruyère.
4. Cook in oven over low heat.

Variant :

In place of fresh truffles, you can use carpaccio or  minced summer black truffle , or even peelings or  broken black winter truffles

Difficulty :

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Preparation :

1. Peel and cook the potatoes in salted water.
2. Let drain and cool.
3. Mash them and mix the pulp with the cream, truffle peelings and black truffle oil.
4. Finish the purée and adjust the seasoning.
5. Serve immediately as a garniture.

Ingredients :

 For 2 people:

• 2 potatoes, preferably bintje
• 50 mL of heavy crème fraîche
• 1 tbsp. of black winter truffle peelings
• 2 tbsp. of black truffle oil

Variant :

You can replace the truffle peelings with minced truffle, adjusting the quantity according to the desired taste.

Difficulty :

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Ingredients :

• 4 chicories
• 1 tsp. of mustard
• 3 tbsp. of oil
• 1 tbsp. of vinegar
• 1 tsp. of black truffle oil
• 1 black truffle
• Salt, pepper and fleur de sel as a finishing touch 

Preparation :

1. In a salad bowl, combine the mustard, salt, pepper, olive oil, vinegar and black truffle oil.
2. Mix gently with the halved chicory leaves.
3. Add thin slices of black truffle, freshly cut with a mandolin and a sprinkling of fleur de sel. Serve immediately.​

Variant :

In place of fresh truffles, you can use carpaccio or  minced summer black truffle , or even peelings or  broken black winter truffles

Difficulty :

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Preparation :

1. Boil the jacket potatoes (with skin) in salted water with thyme and a clove of garlic.
2. When cooked but still firm, drain, let cool, gently remove the skin and slice.
3. In a salad bowl, combine the mustard, salt, pepper, olive oil, vinegar and black truffle oil.
4. Mix gently together with the potatoes.
5. Add thin slices of black truffle, freshly cut with a mandolin and a sprinkling of fleur de sel. Serve immediately.​

Ingredients :

• 4 firm potatoes
• 1 tsp. of mustard
• 3 tbsp. of oil
• 1 tbsp. of vinegar
• 1 tsp. of black truffle oil
• 1 black truffle
• Salt, pepper and fleur de sel as a finishing touch 

Variant :

In place of fresh truffles, you can use carpaccio or  minced summer black truffle , or even peelings or  broken black winter truffles

Difficulty :

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