Types de plats

Apéritif, Tapas, Mise en bouche

Starters & Soups

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

Turkey Breasts with Truffenade

Veal Sauté with Truffle

Veau facon Strogonoff à la Truffe

Cheese & Dessert

From One Chef to Another

Main Course:
Christian Etienne's Special Salmon Tartare

Serves 4

Truffières de Rabasse Ingredients

Preserved Truffles

Fresh Truffles

Fresh Truffles

Preserved Truffles

Other ingredient:

50g Black Truffle by Truffieres de Rabasse

1 lb. (400g) fresh, raw wild Salmon
1 dozen Oysters
4 lemons
Several chives
Sea salt

The recipe

1. Finely chop the salmon.

2. Open, drain, and finely chop the oysters. Squeeze a little lemon juice over them.

3. On a salad plate, arrange the salmon as a little nest. Place the Truffle (sliced or chopped or in any shape you like it!) and oysters in the center. Strew whole chives over the nest, and enjoy right away.