The Rabasse truffle-beds, in Provence, and the Chief Christian Etienne who inspires them, let us discover the black truffle magic. The truffles, picked when they have come to maturity, between January and March, give the best of themselves: complex and delicate aromas. The delicacy of the association of the black olive, the black truffle and the mushrooms is revealed on a toast, on baked potatoes or scrumbled eggs.

Recipe : on a truffenade toast, lay down grilled egg plant slices, add truffle olive oil and grated Parmesan cheese.

Composition : black olives, mushroom duxelle, black truffles 11 %, caper, truffle juice, aromas, spices.

Producer : Truffières de Rabasse

Origin : Morières Les Avignon, Provence (France)

See all the products of "Truffières de Rabasse"