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Main Course

Artichoke & Black Truffle Flan

Artichoke Puree with Black Truffle

“Epeautre” Wheat Risotto with Truffenade

Boudin Blanc Truffé

Brocoli Purée with Truffles

Cauliflower cream with Truffle Juice

Cheese Ravioli with Celeriac & Truffle Sauce

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Chicken Breast with Celeriac & Truffle Sauce

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Christian Etienne favorite's Truffle Sauce

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Leg of Lamb with Truffled Ragout

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Salmon Tartare with Truffle

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Sauteed Langoustines with Truffle & Broomflower jelly

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

Smashed Potatoes with Truffles

Souffled Omelet with Truffles

Truffenade Potatoes

Truffle Parmentier Gratin

Truffle Tartar Sauce

truffled Filet Mignon in Crust

Truffled Fish

Turkey Breasts with Truffenade

Veal Sauté with Truffle

Veau facon Strogonoff à la Truffe

Cheese & Dessert

From One Chef to Another

Main Course:
Chicken Breast with Celeriac & Truffle Sauce

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Celeriac and Truffle Sauce (5% of Truffles)

Black Truffle Oil

Other ingredient:

1 tablespoon Grapeseed Oil or Sunflower Oil with Truffle by Truffieres de Rabasse
1jar (200g) Truffle & Celeriac Sauce by Truffieres de Rabasse

4 boneless, skinless chicken (or duck) breasts
1 tablespoon butter
Sea Salt
Freshly ground pepper

The recipe

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1. In a large sauté pan, heat equal amounts of butter and oil to very hot. Saute the chicken until it golden brown, keeping it covered to avoid drying out, about 10 minutes. Turn and cook the other side about 8 minutes.

2. Add the Celeriac Sauce and simmer 2 more minutes. The chicken breasts should be well colored and just a bit rosy in the center. Season to taste.

3. Serve hot with fresh pasta or cooked rice.