Pasta

Ingredients :

For 4 people :

• 400g of egg tagliatelle
• 250mL of crème fraîche
• 80g of white truffle
• 60g of truffle butter
• Parmesan
• Salt, pepper

Preparation :

1. Heat and reduce the cream, season with a few shavings of Parmesan and ground pepper.
2. Cook pasta al dente. Once drained, add the truffle butter and mix.​
3. Stir pasta into the sauce
4. Serve on warm plates, and grate the fresh white truffle over the top.

Variant :

You can replace the fresh truffle by some white truffle cream or cheese cream with truffle

Difficulty :

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Preparation :

1. The day before, cut some of the truffle into thin strips using a mandolin, and mix with crème fraîche. Cover with film and store in the fridge.
2. Heat and reduce the truffle cream, then season. Add a few Parmesan shavings.
3. Cook pasta al dente. Once drained, add the truffled butter and mix.
4. Stir pasta into sauce. Serve on warm plates. Take out your mandolin again and cut the remaining fresh black truffle into thin strips on top.

Ingredients :

For 4 people :

• 400g of egg tagliatelle
• 250mL of crème fraîche
• 100g of black truffle (20g per plate and 20g for the sauce)
• 60g of truffle butter
• Parmesan
• Salt, pepper

Variant :

For the sauce, you can replace the fresh truffle by some carpaccio or minced summer black truffle, or even peelings or broken black winter truffles .

Difficulty :

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Ingredients :

• 250g of fresh or dried lasagne sheets (pre-cooked)
• 180g of tartufata sauce
• 1kg of champignons de Paris
• Truffle butter
• Parmesan
• 500mL of milk
• Butter
• 1 tbsp. of flour
• 250mL of crème fraîche

Variant :

Instead of the tartufata sauce, you can use cream of porcini with truffle or cheese cream with truffle.

Preparation :

1. To make the béchamel sauce, melt the butter in a heavy-bottomed saucepan. Add the flour and stir with a wooden spoon without letting it brown. Pour in the milk gradually, stirring constantly, until the sauce thickens.
2. Cut the mushrooms into small pieces and sauté in a hot pan with a little olive oil. Add the tartufata sauce, stir and adjust the seasoning. Set aside for later.
3. To assemble the lasagne, coat a rectangular baking dish with truffle butter. Pour a layer of lasagne sheet into the bottom of the dish, add a good layer of mushrooms, then add a layer of béchamel sauce and a sheet of lasagne. Continue in this way. Finish with the sauce.
4. Finally, add the Parmesan cheese on top of the mixture and bake at 180°C for 15-20 minutes.

Difficulty :

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Preparation :

1. Cut the butter and foie gras into pieces. Blend in a mixer until smooth and frothy. Strain through a sieve and set aside in the fridge.
2. Cut the mushrooms into pieces and sauté in butter until the cooking juices have evaporated. Add the poultry stock and reduce by about a quarter.
3. Cook the tagliatelle in boiling salted water.
4. When cooked (they should remain al dente), drain and add to the mushrooms. Season and gradually add small pieces of cold butter to the foie gras.
5. Continue over medium heat without boiling, and stir in a little grated Parmesan. Using a ​mandolin, grate the fresh black truffle over the top.

Ingredients :

For 4 people :

• 145g of butter
• 100g of raw duck foie gras
• 300g of mixed wild mushrooms
• 400g of egg tagliatelle
• 150g of grated Parmesan
• 1L of poultry stock
• 80g of black truffle or 60g of white truffle

Variant :

Instead of fresh truffles, you can also use carpaccio or minced summer black truffle, or even peelings or broken black winter truffles .

Difficulty :

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Ingredients :

For 4 people :

• 150g of black truffle 
• Sheets of ravioli dough​
• 1 egg yolk
• 200g of mixed mushrooms (brown Paris and woodland)
• 1 shallot
• Butter
• 500mL of poultry stock
• 200mL of crème fraîche
• 2 tbsp. of truffle juice
• Salt, pepper

Variant :

Instead of fresh truffles, you can also use carpaccio or minced summer black truffle, or even peelings or broken black winter truffles .

Preparation :

1. Clean and finely chop the mushrooms and shallot. In a saucepan, melt the butter without browning. Add shallot and sweat. Add the chopped mushrooms and cook over a low heat, stirring occasionally with a spatula, until the water has evaporated. Season with salt and pepper, remove from heat and set aside.
2. For the sauce, reduce the chicken stock by half with the truffle juice. Add the cream and reduce. Adjust seasoning and set aside.
3. Roll out the ravioli dough and brush the sheets with egg yolk. Cut the truffles into strips using a mandolin. In the middle of each leaf, place a truffle slice, a teaspoonful of mushroom duxelles, and then another truffle slice. Fold the leaf and close it like a wallet, pressing to remove any air. Make sure they are tightly closed. Cook ravioli in boiling water for about 2 minutes.
4. To serve, arrange the ravioli in a soup plate, add the sauce and decorate with the remaining truffle strips.

Difficulty :

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