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Truffle Flavoured Oils and Vinegars

“Epeautre” Wheat Risotto with Truffenade

Boudin Blanc Truffé

Brandade à la Truffe

Brocoli Purée with Truffles

Chicken Breast with Celeriac & Truffle Sauce

Chicken Breasts with Morels and Truffle Juice

Chilled Soup with Celeriac and Truffles

Duck Breasts with Black Truffle Honey

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Leg of Lamb with Truffled Ragout

Pumpkin Purée with Rabasse

Pureed Jerusalem Artichokes with Truffles

Rabasse Polenta

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Sauteed Langoustines with Truffle & Broomflower jelly

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

Smashed Potatoes with Truffles

St Jacques Roties à la Truffe

Tomato Juice with Truffles

Truffenade Aperitif Cake

Truffenade Canapés with Jerusalem Artichoke Chips

Truffenade Crostini with Eggplant and Parmesan

Truffle Parmentier Gratin

Truffled Gazpacho (Olive oil version)

Truffled Goat Cheese Salad

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Honey and Truffle Chutneys

Professional ingredients

Black Truffle Oils and Vinegars

Truffle Flavoured Oils and Vinegars:
Rolled Omelet with Truffenade

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

4 tablespoons of Truffieres de Rabasse Truffenade (black or green) from Truffieres de Rabasse
Truffle Olive Oil

8 large fresh eggs
Seasalt
Freshly ground pepper

The recipe

1 Prepare an omelet as usual, without salting it too much.

2 When cooked, rub the surface with a thin Truffenade layer. Roll up the omelet and serve nice, 1-inch thick slices.

3 If desired, garnish with a drop or two of Truffled Olive Oil.

My advice: Serve warm or cold with a crisp, green salad.