Recipe Category: Recipes

We adapted Donna Hay’s “Raspberry and Almond Bread and Butter Pudding” for this recipe.

We adapted Stephanie Alexander’s ‘Quinces Baked in Honey’ for this recipe.

Black truffle is great friends with cream, eggs and sugar so it’s no wonder that Madame’s take on Crème Brûlée is heavenly. We love truffle so suggest using 5 grams per serve, which gives a deliciously strong hit of black truffle. But you might like to adjust how much truffle you use, to suit your…

Truffle pairs beautifully with the woody aroma of rosemary. A burnt mandarin sauce adds lovely contrast to the pannacotta, without overpowering the truffle.

Truffle works beautifully with this light and savoury breakfast. Naturally sweet poached pears or fresh figs perfectly complement the earthiness of black truffle.

Madame’s take on the tried-and-true Croque Madame. This decadent sandwich has two layers of truffle, egg, ham, sweet and nutty Gruyere, Emmental and lightly pickled beetroot. The pickled beetroot cuts perfectly through the richness, while complementing the truffle with earthiness and its touch of acid from pickling.

Serves 4-6 Ingredients 1 medium celeriac (about 400 g) 3 medium King Edward potatoes (about 600 g) A wedge of lemon 400 ml thickened cream 6 sprigs of thyme, plus an extra 2 sprigs of thyme for garnish 1 bay leaf 10 peppercorns ¼ onion, skin removed 60 g Gruyere, thinly shaved 15 g parmesan,…

For this recipe, we highly recommend making potato gnocchi from scratch or buying it fresh from a quality Italian pasta maker, like Farinacci Brothers.

Serves 6 as an entree Ingredients Soup 40 g butter 50 g extra virgin olive oil, plus extra to drizzle 1 leek, sliced and washed 1 onion, roughly chopped ½ bunch (900 grams) celery, sliced and washed 2 bay leaves 1 litre good quality chicken stock ½ cup thickened cream (or more to taste) 1…

The inspiration for this dish comes from the recipe ‘Slow-cooked Cep Mushrooms’ in Stéphane Reynaud’s Ripailles, which uses fresh porcini. Porcini works incredibly well with Black Truffle with its rich, earthy and woodsy flavour. If you can find them, you can substitute 12 porcini for the Swiss Brown mushrooms.

Roulade means ‘roll’ in French. It’s a fairly simple but impressive way to showcase the delicious Black Truffle stuffing.

We suggest using large, sweet and milky sea scallops for this recipe, instead of the smaller and fishier bay scallops, which pair really nicely with black truffle.

Easy and delicious, truffle pairs beautifully with the creaminess of buffalo mozzarella, the subtle anise of caramelized fennel and the brighter anise of basil.

We’ve chosen Camembert Fermier – Ferme de Jouvence. It’s a pasteurised Camembert made in the Ile-de-France region, west of Versailles.