Eggs cocotte

INGREDIENTS PER PERSON : In a small oven proof dish or ramekin – 1 or 2 eggs – 10 grams of grated fresh truffle – A teaspoon of crème fraiche – Salt and pepper Drop a dollop of crème fraiche in the bottom of the ramekin, sprinkle grated truffle and break the eggs on top. …

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Creme of Pumpkin and Truffle

INGREDIENTS : – A large slice of ripe pumpkin – the white of a leak – a potato – liquid crème fraiche – Tuber Melanosporum In a heavy skillet, cook the leak whites in some butter, add the potato and the pumpkin that has been peeled and cut into cubes. Add a glass of water. …

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