• Presentation and induction to the Champagne truffle with our local drink and a slideshow
• Cavage demonstration (truffle hunting) with Angy the Auberge’s truffle dog and his master (depending on weather and arrival time)
• Gastronomic meal prepared with Champagne truffles (5 course meal) and 1999 Vintage Champagne
• Accommodation for the night in a double room with a large size bed, breakfast included.
• Offer available only Monday through Friday, from September 15th to December 15th, 2008.
NOTE : DO NOT HEAT OVER 80C
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Ingredients |
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| Truffle butter for mashed potatoes, grilled dishes, cold or hot toasts. |
50g. truffles. 100g. salted butter |
Soften the butter first then use a fork to work it and mix well with the crushed truffles. Place in the fridge for one day; can be frozen. |
| Truffle French cream for: Pasta, sauces for meat dishes |
20cl French thick cream
30g. truffles |
Cut half of the truffles in thin slices, grate the other half. Mix with the cream and leave in the fridge for one day. Can be frozen. Add salt and pepper without heating it. |
| Truffle cream cheese for Cold toast, cheese balls for the aperitif |
125g. cream cheese
20g. truffles |
Crush the truffles and mix them well with the cream cheese. Place in the fridge for one day in a sealed container. Do not freeze. |
| Truffle pasta |
Pasta for 2
10g. truffles |
Cook the pasta (Tagliatelle for instance) Heat some truffle cream. Season the cream and mix with the pasta. Add the crushed truffle on top of the pasta before serving. |
| Tuber Uncinatum omelette |
For 6 people 50 to 60g. truffles |
Let the eggs with their shells (without breaking them) infuse with the truffles for 2 days. In a bowl, add salt, pepper, ½ dipper of milk, a tea spoon of cognac to the eggs. Mix it all with the crushed truffles and pour into a hot pan to cook the omelette. |
Fat ingredients (cream, oil, butter, milk,…) absorb the truffle aroma and fix it in its best way.
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