OUR RECIPES

I am… A REAL CHEF!

To impress your guests with ease… a real treat!

Cocotte Egg with Truffle

Ingredients :

• 4 eggs
• 4 tbsp. heavy cream soup 1 tbsp. tablespoons grated truffle (10 g per person)

• Preheat the oven to th 6 (180°C).
• In individual ramekins, divide the cream and the grated truffle,
  add salt and pepper. Leave to infuse at room temperature for 3 hours.
• Crack an egg into each ramekin and season with salt and pepper again.
• Bake for 10 minutes and enjoy immediately!
  Accompany with a champagne or a dry white wine.

Truffle Butter

Ingredients :

• 100g Haute-Marne truffle
• 200 g pasteurized semi-salted butter.

• Finely grate the truffle.
• Mash the butter with a fork.
• To mix together. Leave to rest for 24 hours in the fridge.And all you have to do is spread it on thin slices of baguette (or string)... only!

Tip: it can be frozen in ice cube trays and can also be used simply on fresh plain pasta...