Types de plats

Apéritif, Tapas, Mise en bouche

Starters & Soups

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

Chicken “A la riche”

Chicken Breast with Celeriac & Truffle Sauce

Chicken Breasts with Morels and Truffle Juice

Christian Etienne favorite's Truffle Sauce

Christian Etienne's Special Salmon Tartare

Christian's Chicken Liver Parfait

Crème de Choux Fleur à la Truffe

Duck Breasts with Black Truffle Honey

Filet of Sole with Truffle “Beurre Blanc

Filets of Sole with Truffle Sauce (Celeriac Sauce or Porto Sauce)

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Gratin of Swiss Chard with Truffles

Leg of Lamb with Truffled Ragout

Pot au Feu with Truffled Mustard

Pureed Jerusalem Artichokes with Truffles

Quenelles with Truffieres de Rabasse Celeriac & Truffle Sauce

Rabasse Polenta

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Saddle of Rabbit with Black Truffle Honey

Salmon Tartare with Truffle

Sautéed Potatoes with Truffles

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:
Smashed Potatoes with Truffles

Serves 6
the black truffle under blister the Oils

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Preserved Truffles

Fresh Truffles

Truffelette ® (31% of Winter Truffles)

Fresh Truffles

Preserved Truffles

Other ingredient:

Truffle Olive Oil by Truffieres de Rabasse
About 1.8 ounce (50g) Black Truffle from Truffieres de Rabasse. 5g of fresh Truffle per person and a little bit more if you use preserved truffle.

1 ¾ pounds (800g) fingerling or new potatoes, similarly-sized (for homogeneous cooking)
1 teaspoon sea salt
Freshly ground pepper

The recipe

Download PDF

1 Preheat the oven to 400F.

2 Wash and peel (if desired) the potatoes.

3 Bake until a knife slips in easily, about 25 minutes.

4 Use a fork to crush the potatoes. Add Truffle Olive Oil. Mix well and season to taste with salt and pepper.

5 Then mix in the Black Truffle.

My advice: If you use Preserved Truffle, add the Truffle Juice of the jar in your potatoes. It will be even better

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