Black truffle chips (25g)

The truffle is a rare and mysterious mushroom. Born from a symbiosis between the soil and the tree, it is coveted like a treasure, sought after for its powerful perfumes and sublimated in gastronomy for centuries. This diamond of the kitchen is the fruit of a meticulous work to cultivate the truffle fields and to maintain the trees, to dig the truffles, to extract them with care, to appreciate their quality with the eye and the nose. A know-how close to goldsmithing requiring patience, concentration and precision.

Truffle fragments: These are the smallest pieces, the fragments of truffles coming from brushing or chopping the peels. They are ideal for making truffle butters, risottos, apple gratins

Practical recipe:

Truffle omelettes:

3 eggs per person, 15 g of truffle per person, soft butter.
Mix the truffles with the beaten eggs in an omelette, season. Leave to rest for 1 hour in the fridge so that the truffle fragrance diffuses well.
Heat a good piece of butter over high heat in a frying pan.
Pour in the preparation.
Bring the edges towards the center as they coagulate. Do not overcook so that it remains slightly sloppy.
Serve on a plate and grate the remaining truffles over the omelette.