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

Cheese & Dessert

From One Chef to Another

Starters & Soups:
White Sausage with Truffenade

Serves 4

Truffières de Rabasse Ingredients

Truffenade with Olives (11% of Truffles)

Other ingredient:

Black or Green Truffenade cooked by Truffieres de Rabasse

4 white sausages or 12 mini sausages
Seasalt & Pepper
Green Salad, Mache ou Roquette

The recipe

1 Cut the sausages lengthwise, like a baguette sandwich. Salt a little bit the inside.

2 Spread on a thin layer of Truffenade Close the sausages up, holding together with a toothpick.

3 Cook in a sauté pan in a bit of oil. they must become golden. Serve hot on a bed of salad enhanced with a drop of Olive oil.