Seasons

All Year Round

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

Autumn

Spring

Summer

Winter

All Year Round:
Turkey Breasts with Truffenade

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

1 tablespoon Truffieres de Rabasse Truffle Oil
4 tablespoons Truffieres de Rabasse Truffenade (black or green olives spread with Truffle)

4 Chicken (or Turquey, or duckà breasts
1 tablespoon butter
Sea salt
Freshly ground pepper

The recipe

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1. In a large, heavy-bottomed sauté pan, heat the butter and Truffle Oil. Saute the chicken to color both sides. Cook the chicken at the barest simmer possible, keeping it covered to avoid drying out, about 10 minutes per side. Turn and cook the other side about 8 minutes.

2. Brush each turkey breast with a tablespoon of Truffenade and continue cooking over low heat 2 more minutes.

3. The turkey should be well colored on the outside, with a slight rosy interior. Serve with fresh pasta.