Seasons

All Year Round

Autumn

Spring

Summer

Artichoke & Black Truffle Flan

Artichoke Puree with Black Truffle

Chilled Soup with Celeriac and Truffles

Christian Etienne's Fruit Salad

Cold Nage of Strawberries and Rabasse

Luberon Cantaloup and Rabasse

Rabasse Celeriac Remoulade

Small Vegetables Stuffed with Truffles

Tomato Juice with Truffles

Truffenade Crostini with Eggplant and Parmesan

Truffled Fish

Truffled Gazpacho (Juice version)

Truffled Gazpacho (Olive oil version)

Truffled Goat Cheese Salad

Winter

Summer:
Christian Etienne's Fruit Salad

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Broom Flower Chutney(8% of Truffles)

Truffle Honey (3% of Truffles)

Other ingredient :

Truffieres de Rabasse Black Trufle Honey or Broomflower jelly with Black Truffle
2 ½ tablespoons (20-25g) Black Truffle : frsh or preserves (breakings)

1 Pink grapefruit
2-3 Clementines
1 Orange
2-3 Passion fruits
Grand Marnier liquor
Brown sugar

The recipe

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1 Peel the fruits and arrange them on each dessert plate. They are very nice cut in quarters.

2 Lightly sprinkle with brown sugar.

3 Place truffle slices on the plates.

4 With a fork, mix the confit or honey with Grand Marnier – as many teaspoons as you wish.

5 Sprinkle the sauce over the fruit.

My advice: The brown sugar and the sauce will balance the fruits’ acidity. The sauce can be warmed to further enhance the flavors, but do this at the last minute!