Prosecco, Veneto

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

In a saucepan, combine heavy cream and butter. Heat gently until the butter melts. Add the black truffles, salt, and black pepper. Let it simmer on low heat for about 10 minutes.

Prepare the Truffle Purée

Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary and set aside.

Blend the Purée

In a separate saucepan, combine heavy cream and grated Parmesan cheese. Heat over low-medium heat, stirring constantly until the cheese melts and the mixture is smooth. Season with salt and white pepper.

Prepare the Parmesan Cream

Allow the Parmesan cream to simmer for 5-7 minutes, then remove from heat.

Finish the Cream

Black truffles

Heavy cream

Butter

Salt

Black pepper

Parmesan cheese, grated

White pepper

Truffe

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Truffe Recipe

Ingredients

Truffle Purée

Parmesan Cream

Method