Seasons

All Year Round

Autumn

Gratin of Swiss Chard with Truffles

Oxtail Soup with Celery in Puff Pastry

Pureed Jerusalem Artichokes with Truffles

Scallops of Foie Gras and Quince with Truffle Port Sauce

Truffled Crème Brulee

Vol Au Vent with Rabasse Sauce

Spring

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Winter

Autumn:
Vol Au Vent with Rabasse Sauce

Serves 4

Truffières de Rabasse Ingredients

Other ingredient :

200g Truffieres de Rabasse (=1 jar) of Celeriac Sauce or Port Sauce with Truffle, the one you prefer !

4 regular Vol au vent cases (or 12 mini)
Salt & pepper

The recipe

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1. Pre heat the oven (high temperature)

2 Fill the pastry with sauce and heat just 5-6minutes.

3 Serve hot with wild rice or basmati rice.