A pasta dish with truffles

A black truffle of 20 gr (= 20 €) is enough to please 3 guests. It is grated on fresh tagliatelle or steamed potatoes on which we have sown hazelnuts of softened butter. A simple delight.

A broth of eggs raised with truffles

The eggs are cooked in a plate in a bain-marie by mixing them regularly with a fork and grating strips of truffle (a truffle of 20gr for 3). When the brouillade becomes a little solid, add one or two spoons of cream, which will stop cooking. And it's ready. ( Recipe of Francois Houette, truffle farmer in Chinon ).

A truffled scallop carpaccio

Cut into slices scallop nuts (without coral) and arrange them in a rosette on the plate, add a pinch of fleur-de-sel, a drizzle of olive oil and grate on small truffle chips. The iodine taste of Saint Jacques and the earthy taste of truffles go very well.