Seasons

Apple Compote with Truffles

Avocados Stuffed with Truffled Seafood

“Epeautre” Wheat Risotto with Truffenade

Brandade à la Truffe

Cheese Platter with Truffled Sweets

Cheese Ravioli with Celeriac & Truffle Sauce

Chicken Breast with Celeriac & Truffle Sauce

Chicken Breasts with Morels and Truffle Juice

Christian Etienne favorite's Truffle Sauce

Christian Etienne's Apple Galette

Christian Etienne's Special Salmon Tartare

Christian's Chicken Liver Parfait

Crème Glacée à la Truffe

Duck Breasts with Black Truffle Honey

Filet of Sole with Truffle “Beurre Blanc

Foie Gras with Truffled Jelly

Frangipane Tart with Black Truffle & Broomflower Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Guacamole with Truffles

Jean Louis Martin's French Toast a la Provencale

Pumpkin Purée with Rabasse

Quenelles with Truffieres de Rabasse Celeriac & Truffle Sauce

Rabbit in Mustard Sauce with Truffles

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Saddle of Rabbit with Black Truffle Honey

Salmon Tartare with Truffle

Salmon, Blinis and Truffle

Shredded Duck with Truffle Port Sauce

Smashed Potatoes with Truffles

Souffled Omelet with Truffles

St Jacques Roties à la Truffe

Tarte aux Pommes & Miel Truffé

Tarte Tatin with Truffle Honey

Truffenade Aperitif Cake

Truffenade Canapés with Jerusalem Artichoke Chips

Truffenade Potatoes

Truffle Brie Cheese

Truffle Ice Cream topped with Truffle & Broomflower Jelly

Truffle Pannacotta

Truffle Parmentier Gratin

Truffle Tartar Sauce

Truffled Chocolate Truffles

Truffled Eggs Mimosa

Truffled Whipped Cream

Turkey Breasts with Truffenade

Veal Sauté with Truffle

Veau facon Strogonoff à la Truffe

White Sausage with Truffenade

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

All Year Round:
Truffenade Potatoes

Serves 4

Truffières de Rabasse Ingredients

Truffenade with Olives (11% of Truffles)

Other ingredient :

4 tablespoons (or even more!) Truffenade by Truffieres de Rabasse

½ pound fingerling or creamer potatoes, washed
Sea salt and freshly ground pepper

The recipe

1 Steam unpeeled potatoes until just tender, about 15 minutes depending upon their size.

2 Split the potatoes in half while still warm. Spread Truffenade in each half generously. the final touch: a few sea salt grain on top.

3 Serve while still steaming, the most tantalizing aroma will enhance your pleasure!

My advice: wiil be perfect for your barbecue parties !