Home ingredients

Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Honey and Truffle Chutneys

Professional ingredients

“Epeautre” Wheat Risotto with Truffenade

Cauliflower cream with Truffle Juice

Chicken “A la riche”

Chicken Breasts with Morels and Truffle Juice

Chilled Soup with Celeriac and Truffles

Filet of Sole with Truffle “Beurre Blanc

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Leg of Lamb with Truffled Ragout

Pumpkin Purée with Rabasse

Rabasse Polenta

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

St Jacques Roties à la Truffe

Truffenade Aperitif Cake

Truffle Parmentier Gratin

Truffled Gazpacho (Juice version)

Truffled Gazpacho (Olive oil version)

Veau facon Strogonoff à la Truffe

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Black Truffle Oils and Vinegars

Rabasse Spray:
Truffenade Aperitif Cake

For one 650g cake. Serves 6-8 as a starter or more if you make bite size pieces : for buffet or picnics !

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

4 teaspoons Truffenade (Black or Green) by Truffieres de Rabasse
1 tablespoon Truffle Oil by Truffieres de Rabasse (in spray or in bottles)

1 1/3 cups (300g) flour
6 eggs
2 packages yeast
1 cup (250ml) warm milk
¼ pound (100g) black olives, pitted
2 tablespoons (30g) hazelnuts
1 tablespoon of butter

The recipe

1 Preheat oven to 350F (180C).

2 Stir together the flour and eggs. Add the yeast.

3 Slowly add in the 2 cups of Truffle Oil OR 1 cup of Truffle oil and 4 tablespoons of Truffenade. Stir in the olives and hazelnuts.

4 Butter and flour a cake pan, and pour the batter into it.

5 Bake 15-20 minutes, until golden and a knife slipped in the center comes out clean.

My advice: Serve cold and sliced to accompany cocktails.