HomeFood & drinkRecipe

Autumn truffles with potatoes and shallots

No rating at the moment! Be the first to

Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Cut the truffles into thin slices. Cook the charlotte potatoes with their skins on in salted water (15g to one litre), drain and cut into thick slices.

Brown the hazelnuts. Thinly slice the shallots and mix the vinaigrette.
In the middle of a plate, arrange the potatoes into a circle and season with pepper and sea salt.

Place the roquette on top and drizzle with vinaigrette. Sprinkle with the hazelnuts and shallots.

Cover evenly with the truffle slices. Add a few drops of vinaigrette here and there, plus a few of the crushed hazelnuts to finish.
Advice: Recipe by Philippe Renard who is chef at the Brasserie du Lutétia.

User comments

another free recipe every day

More recipes:
Shimeji risotto, eggs and hazelnuts
Delicious chocolate mousse
Red and green pepper beef
Seafood and herb lasagne
Turkey and winter vegetable curry
Tomato and orange soup
Pumpkin, apple and coconut milk soup
Indian sweetcorn and peanut soup
Quick Chinese soup
Italian tomato and pasta soup

Latest… 24/05/2019
Stop Everything! A Real-life Nutella Tap Exists
See all Food and Drink videos

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
Find us on...