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Truffle recipe by Philippe Renard


© Comugnero Silvana
© Comugnero Silvana

Ingredients (Serves 4)
-    200g fall truffles
-    200g charlotte potatoes
-    40g crushed hazelnuts
-    160g wild roquette
-    80g shallots
-    200ml shallot vinaigrette
-    sea salt and pepper

Cut the truffles into thin slices. Cook the charlotte potatoes with their skins on in salted water (15g to one litre), drain and cut into thick slices.

Brown the hazelnuts. Thinly slice the shallots and mix the vinaigrette.
In the middle of a plate, arrange the potatoes into a circle and season with pepper and sea salt.

Place the roquette on top and drizzle with vinaigrette. Sprinkle with the hazelnuts and shallots.

Cover evenly with the truffle slices. Add a few drops of vinaigrette here and there, plus a few of the crushed hazelnuts to finish.

Philippe Renard is chef at the Brasserie du Lutétia. 
© Jacques Bourboulon
© Jacques Bourboulon

"Truffles are well-known for their unique taste. This black diamond of gastronomy is something that, in my opinion, brings out the best of a dish. All the parts of a truffle can be used. The trick to keeping the flavour of truffles is to pair them with simple ingredients."


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