Truffes Folies

A creamy and comforting soup made with porcini mushrooms, enhanced by the earthy and rich flavor of truffle. Creamy and velvety texture. Served hot, ideal for starting the meal.

An egg baked in a ramekin with cream and truffles. The white is set while the yolk remains runny. Rich, creamy, and flavorful, to be enjoyed with a breadstick.

Fresh Italian stretched-curd cheese with a creamy center, served with truffles. The milky and mild taste of burrata contrasts with the powerful aroma of truffle. Melting and soft texture.

Thin slices of raw black radish, served with crunchy hazelnuts and truffle. A fresh and vegetal starter with a contrast of crunchy textures and a slightly pungent taste softened by the hazelnut.

Crispy salad of fresh endives with truffles. The slight bitterness of the endive pairs with the woody notes of the truffle. A light and refreshing starter.

Grilled zucchini slices served with fresh truffle-flavored goat cheese and sprinkled with parmesan crumble. A mix of Mediterranean and earthy flavors, with a texture that is both tender and crispy.

Raw veal finely cut with a knife, seasoned with truffles and hazelnuts, accompanied by a truffle parmesan cream. Tender and melting texture, delicate and refined flavor.

Peppery arugula salad topped with savory parmesan shavings and truffle. A simple yet elegant salad highlighting the flavor of truffle.

Tender mâche salad accompanied by rich foie gras shavings and truffle. A luxurious and hearty salad typical of the Périgord region.

Salad made of tender mâche and truffle pieces. A light starter that leaves room for the delicate aromas of truffle.

Salad made of mâche, sweet confit tomatoes, tender artichoke hearts, and black truffle. A blend of flavors from the South of France and the Périgord region.

Thinly sliced raw beef, seasoned with truffles and hazelnuts, accompanied by a truffle parmesan cream. Tender and melting texture, enhanced by the aroma of truffle and the peppery bite of arugula.

Thin slices of raw scallops, seasoned with truffle and citrus. A fresh and tangy seafood starter with a luxurious touch.

Pan-seared golden scallops, served with a truffle-scented vitelotte (purple) potato purée. A colorful and refined dish combining marine sweetness and earthy flavor.

Classic egg dish prepared either as an omelette or creamy scrambled eggs, generously topped with Périgord truffles. A simple and tasty truffle dish essential.

Long, flat pasta served with a Périgord truffle sauce. A classic Italian dish revisited with a noble ingredient.

Creamy Italian rice cooked slowly, flavored with Périgord truffle. Creamy texture and rich umami flavor.

Large hollow pasta served with a rich carbonara sauce (eggs, cheese, bacon) and enhanced with truffles. A luxurious version of a Roman classic.

Small stuffed pasta served in a creamy parmesan and black truffle broth. Delicate and flavorful dish.

Small elbow pasta prepared risotto-style or with a creamy black truffle sauce. A comforting and gourmet dish.

Large stuffed pasta with artichokes, served with a creamy sauce of the prestigious Alba white truffle. Delicate flavor and intense aroma.

Soft-ripened Brie cheese filled with homemade truffle preparation. Creamy, rich, and intensely fragrant.

Italian hard sheep's cheese infused with truffle. Salty and pungent cheese flavor balanced by the truffle.

Fresh or aged goat cheese flavored with truffle. The acidity of the goat cheese pairs perfectly with the earthy taste of the truffle.

Assortment of different truffle cheeses. Ideal for tasting several varieties and textures.

Very rich and creamy triple-cream cheese, topped with truffle. A decadent and melting taste experience.

Artisanal ice cream flavored with black truffle. An original sweet and savory dessert with woody notes.

Chocolate cake with a warm liquid center, served with a refreshing verbena ice cream. Contrast of temperatures and flavors.

Vanilla cream dessert with a layer of crunchy caramelized sugar, infused with truffle. Creamy texture and subtle taste.

Classic Italian dessert with mascarpone, coffee, and biscuits, revisited with a touch of truffle. Creamy and original.

Soft brioche slice dipped and pan-fried, served with a salted butter caramel sauce and a scoop of truffle ice cream. A rich and gourmet dessert.

Mix of cut seasonal fruits, served with a tangy and herbaceous sorbet. A light and fresh dessert.

Espresso coffee served with a selection of mignardises (small desserts). Perfect for tasting several sweets.