An honey enhanced by the complex and delicate flavours of black truffle
The Rabasse truffle-beds, in Provence, and the Chef Christian Etienne who inspires them, are responsible for a wealth of truffle based recipes that are simply divine. The truffles, picked only when fully mature, between January and March, give the best of themselves: complex and delicate aromas and flavours. The association with honey from Provence is an explosion of sunny flavour that is difficult to resist.
Serving: on toast, or use to add flavour and depth to a sauce for veal or chicken livers.
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