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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:
Sauteed Langoustines with Truffle & Broomflower jelly

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Broom Flower Chutney(8% of Truffles)

Black Truffle Oil

Other ingredient :

1 jar Broomflower jelly with black truffle from Truffieres de Rabasse, or if you prefer the Vegetable spread with Truffle
A few drops of Black Truffle Oil from Truffières de Rabasse

1 ¾ pounds langoustines
Fleur de Sel

The recipe

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1. On a sturdy cutting board, use a sharp knife to split the langoustines in half lengthwise. Discard entrails.

2. In a large sauté pan, sauté the langoustines in very hot olive oil for 1 minute. Try to color all sides.

3. As soon as the langoustines are straight, remove them from the pan. Don't overcook the langoustines: the meat will become mushy and tasteless.

4. Serve the langoustines warm with a spoonful of Jelly, used as a dipping sauce.

My advice: Serve with toasts and Champagne.