Types de plats

Apéritif, Tapas, Mise en bouche

Starters & Soups

Main Course

Cheese & Dessert

Apple Compote with Truffles

Cheese Platter with Truffled Sweets

Christian Etienne's Apple Galette

Christian Etienne's Fruit Salad

Cold Nage of Strawberries and Rabasse

Crème Glacée à la Truffe

Frangipane Tart with Black Truffle & Broomflower Jelly

Luberon Cantaloup and Rabasse

Millefeuille Marron & Truffe

Tarte aux Pommes & Miel Truffé

Tarte Tatin with Truffle Honey

Truffle Brie Cheese

Truffle Ice Cream topped with Truffle & Broomflower Jelly

Truffle Pannacotta

Truffled Chocolate Truffles

Truffled Crème Brulee

Truffled Whipped Cream

From One Chef to Another

Cheese & Dessert:
Truffle Brie Cheese

For 1 cheese

Truffières de Rabasse Ingredients

Preserved Truffles

Other ingredient:

3 tablespoons (50g) of Rabasse breakings. I mean Black Winter Truffle, called by the scientists Tuber Melanosporum, and called by a nickname “Melano”. Cheese with soft rind such as Brie or Coulommier. Camembert is perfect if you expect a more powerfull taste of cheese. Double cream or marscapone

The recipe

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1.Set the palm of the hand on the cheese, and with a large knife, open it in 2. 2.Mix the double cream with the truffle.3.Spread the cream on the bottom half of the cheese and close it up. Place it back in its box. Cover with plastic wrap and let sit in the fridge overnight. 4.Taste the next day.

My advice: Follow the same recipe to make a Truffle Camembert. Choose a Raw milk one.

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