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The Cream of Pumpkin Ravioli with Black Truffle 

Ingredients for 6 persons:

1kg of fresh ravioli stuffed with meat

7 teaspoons of cream of pumpkin soup with Black Truffle

A knob of butter

8DL whole milk

White pepper


Heat in a pan the butter, add the milk and cream of pumpkin soup with Black Truffle.

Remove from heat and stir in the compound previously cooked ravioli in salted water.

Then serve it all dusted with white pepper.



Black Truffle with Risotto 


500 g rice

100 g of butter

1 medium onion, thinly sliced

1 stock cube cubes

60 g of grated Parmesan cheese

100 g of Black Truffle pate

Salt and pepper


In a pan, sauté the onion lightly with a drizzle of olive oil. Add the uncooked rice, salt and pepper, stirring vigorously. Pour a ladle of boiling water and the nut for the broth, stirring constantly, then as the rice absorbs its cooking water, add more water until cooked. At this point add the butter, Parmesan cheese,  Black Truffle, mix well and serve hot.



Black Truffle with Bass 

Ingredients for 2 people:

Bass (or bass) of medium size;

20g butter;

1 tablespoon White or Black Truffle Pate;

salt and pepper.


The fish can be baked or boiled. After barbed, place the fillets so obtained in a serving dish. In a skillet over low heat, melt the butter,  White or Black Truffle Pate, salt and pepper.

Just hot pour the mixture over the fillets and serve immediately.

Alternatively to the bass can be used for fresh salmon or any other type of fish.



Chicken with Black Truffle Pate

Ingredients for 6 people:

800g of chicken breast 

7 teaspoons of mandorlive 

100g shelled almonds 

Flour 30g of butter

Extra virgin olive oil 

White wine 



Cut the chicken breast into cubes of about 1.5cm and pass it into the flour, heat 2 tablespoons of olive oil extra virgin olive oil and butter in skillet, saute the chicken and salted. Halfway through cooking, sprinkle with ½ cup of white wine and finish cooking at moderate kelp. Finally, add the cream, Black Truffle Pate, ½ spoon Black Truffle Oil and stir for a minute mandorlive. Arrange the chicken pieces on a serving platter and garnish with shelled almonds.



Shrimp with Lobster Oil

Equipment: stove, steamed
Preparation time: 45 min
Cooking time: 10 min 

1 shallot
1 celeriac
8 prawns
8 Jacques St.
24 radishes
Lobster Oil




Cut the celery rave skin with a knife. Cut a piece of 0.5 cm and turn your face celery cut down to stabilize the ball for cutting. 12 cut into fairly thin slices forms of rectangle of the same size. Keep the rest of celery into a puree or coleslaw (to mix with grated carrots and a good home made mayo). Prepare a bowl of cold water. Boil a large saucepan of salted water, and dip celery rectangles 3 minutes. They will become translucent, remove them when they are tender. Plunge into cold water to stop cooking. Wash the radishes and put 18 cooking in the steamer for 5 minute. Cut the last 6 in fine sections. Cut the shallots into small cubes, and the St. Jacques and peeled shrimp. In a skillet, sauté shallots in butter for 1 minute. Add shrimp and St. Jacques for 2 minutes. Ridding in a bowl, put 2 tablespoons of lobster oil, salt and pepper.



Black Garlic Scallop


1-2 teaspoons finely minced
3 cloves black garlic (sliced into thin slivers)
salt and freshly ground black pepper
16 extra-large dry-packed scallops, patted very dry (about 1 ½ pounds)
jalepeno pepper
¼ cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley


Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should be golden brown on both sides. Transfer to a platter to the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeño pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.

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