Types de plats

Apéritif, Tapas, Mise en bouche

Starters & Soups

Avocados Stuffed with Truffled Seafood

Chausson de Sole à la Truffe

Chilled Soup with Celeriac and Truffles

Oxtail Soup with Celery in Puff Pastry

Pumpkin Purée with Rabasse

Rabasse Celeriac Remoulade

Salmon, Blinis and Truffle

St Jacques Roties à la Truffe

Steamed White Asparagus with Truffled Vinaigrette

Tomato Juice with Truffles

Truffled Eggs Mimosa

Truffled Gazpacho (Juice version)

Truffled Gazpacho (Olive oil version)

Truffled Goat Cheese Salad

Vol Au Vent with Rabasse Sauce

White Sausage with Truffenade

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Main Course

Cheese & Dessert

From One Chef to Another

Starters & Soups:
Vol Au Vent with Rabasse Sauce

Serves 4

Truffières de Rabasse Ingredients

Other ingredient:

200g Truffieres de Rabasse (=1 jar) of Celeriac Sauce or Port Sauce with Truffle, the one you prefer !

4 regular Vol au vent cases (or 12 mini)
Salt & pepper

The recipe

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1. Pre heat the oven (high temperature)

2 Fill the pastry with sauce and heat just 5-6minutes.

3 Serve hot with wild rice or basmati rice.