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Truffles

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 Fish

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

Wild Mushrooms

Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

Truffle Flavoured Oils and Vinegars:
Truffenade Crostini with Eggplant and Parmesan

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

Truffieres de Rabasse Truffle Oil (Grapeseed or Sunflower)1 jar (100g) Truffieres de Rabasse Truffenade6 thick slices country bread6 thin slices eggplant2 tablespoons Parmesan cheese

The recipe

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1 Brush the bread on one side with Truffle Oil. Grill, oil side down, around the edges of a charcoal fire, or broil oil side up until lightly browned.

2 In a medium sauté pan, heat 4 tablespoons Truffle Oil. When very hot, drop in the eggplant slices. Cook until lightly browned, then turn and cook the other side. Drain on paper towel.

3 Spread a thick layer of Truffenade on each toast. Top with a slice of eggplant. Sprinkle with Parmesan and serve warm