Ceps and Summer White Truffle Cream:
In this festive spread, you taste cep in head and heart notes, and then the truffle goes and has a good length on the palate. You can use it cold on brioche bread or warm on pastas, risottos or on supreme or crusted filet mignon.
Artichoke Cream with Truffle:
This artichoke cream with truffle from Périgord is an exceptional dish. Enjoy it cold on toast with your cocktails or in a verrine. You can also enjoy it hot with fine pasta; or even better use it as a stuffing for home-made ravioli – it’s delicious!
Artisanal Black Olives and Summer Truffles Pesto:
It is a match made in heaven between black olive and white truffle. This truffle is harvested after the spring’s rains. Sweeter than autumnal and black truffles, it has a refined taste that recalls hazelnut. This surprising pesto is an original creation of L’Epicurien. It will liven up your pastas or risottos. You can also use it with sweetbread or to stuff poultries. To fully enjoy its distinctive taste, you can simply put it on toasted bread and eat it chilled during the aperitif.