Aperitifs & cold starters

Ingredients :

• 250g of mascarpone
• 100ml of crème fraîche
• 1 tsp. of black truffle oil
• Pepper, salt & nutmeg
• Toasted bread
• Truffle salt

Preparation :

1. Mix all the ingredients
2. Toast the bread and slice it into small toasts 
3. Spoon the mixture directly onto the bread and add a pinch of truffle salt.

Variant :

Instead of mascarpone, you can use plain fromage blanc.

Difficulty :

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Preparation :

1. Cook the peas in boiling salted water until tender. Drain and plunge them immediately into a bowl of iced water to preserve their bright green colour.
2. Blend the peas with the vegetable cream, a tablespoon of olive oil and the lime zest and juice. Season to taste with salt and pepper. Strain the mixture through a sieve to obtain a smooth texture.
3. Divide the cream of pea soup between the verrines. Slice some of the black truffle over the top to flavour the preparation.​
4. Add a few thin slices of black truffle, a mint leaf and a light drizzle of olive oil to decorate each glass. Serve chilled.

Ingredients :

For 4 people :

• 300g of fresh or frozen peas​
• 1 black truffle​ (around 40g)
• 200mL of vegetable cream (e.g. coconut or almond cream)
• 1 tbsp. of olive oil
• 1 lime (zest and juice)
• Salt, pepper
• A few fresh mint leaves for decoration

Variant :

 For a more gourmet touch, you can use white truffle oil. 

Difficulty :

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Ingredients :

For 4 people :

• 12 fresh scallops
• 1 black truffle (around 40g)
• 4 tbsp. of olive oil
• 1 lemon
• Fleur de sel, ground pepper​
• A few lamb's lettuce leaves for decoration

Preparation :

1. Rinse the scallops in cold water and pat them dry. Using a sharp knife, cut them into thin slices and arrange them in a rosette on the plates.
2. Slice the black truffle over the scallops. Add a drizzle of olive oil, a few drops of lemon juice, a pinch of fleur de sel and a twist of the pepper mill.
3. Arrange a few leaves of lamb's lettuce on the side and serve immediately to preserve the freshness and aromas.

Variant :

If you do not have any fresh truffles, you can replace them with black summer truffle carpaccio.

Difficulty :

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Preparation :

1. Chop the fillet of beef with a knife to preserve its texture.
2. In a bowl, mix the minced meat with the shallot, capers, mustard, Worcestershire sauce, olive oil and egg yolk. Season with salt and pepper.
3. Slice half the truffle into the mixture and gently fold in. Form into individual portions using a presentation ring.
4. Slice the remaining truffle over the top of the tartare for an elegant finishing touch.

Ingredients :

• 400g of fresh beef fillet
• 1 black truffle (around 40g)
• 1 shallot, finely chopped
• 1 egg yolk
• 1 tbsp. of Dijon mustard
• 1 tbsp. of chopped capers
• 2 tbsp. of olive oil
• 1 tbsp of Worcestershire sauce

Variant :

If you do not have any fresh truffles, you can replace them with black summer truffle carpaccio.

Difficulty :

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Ingredients :

• 4 eggs
• 1 black truffle (around 40g)
• 2 tbsp. of truffle mayonnaise
• 1 tbsp. of mustard
• 1 tbsp. of black truffle oil
• Salt, pepper

Preparation :

1. Cook the eggs in boiling water for 10 minutes. Gently peel and halve the eggs. Remove the yolks and set aside.
2. In a bowl, mash the yolks with a fork. Add the mayonnaise, mustard, truffle oil and some of the sliced truffle. Mix well and season.
3. Fill the egg whites with the filling using a piping bag or spoon.
4. Slice the remaining black truffle over the top of the mimosa eggs and serve chilled.

Variant :

If you do not have any fresh truffles, you can replace them with black summer truffle carpaccio.

Difficulty :

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Preparation :

1. Slice the tomatoes and mozzarella into rounds.
2. Cut slices of fresh truffle with amandolin
3. On each plate, alternate a slice of mozzarella, a slice of tomato and 1 or 2 slices of truffle.
4. Drizzle with a touch of olive oil and season.

Ingredients :

For 2 people :

• 2 tomatoes
• 2 mozzarella di bufala
• 1 black truffle (around 40g)
• Salt, pepper

Variant :

If you do not have any fresh truffles, you can replace them with  black summer truffle carpaccio.

Difficulty :

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