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French Food Recipes: Tournedos Rossini

Our recipe for Tournedos Rossini takes this already decadent classic dish made of filet mignon, seared foie gras and fresh black truffles to another level of indulgence. This divine dish is made with Australia’s finest 100% Wagyu beef filet mignon, a homemade veal stock which simmers for 24 hours (rendering an intensely flavored stock as […]

Truffle Recipes: Steamed Lobster with Perigord Black Truffle Butter

Black truffles are at their prime in mid February and this recipe for Steamed Lobster with Perigord black truffle butter is the perfect Valentine’s Day dinner for two. The flavor of Perigord black truffles is an exquisite pairing with fresh, succulent lobster. The lobster shells can be used to make lobster stock. Simply save the […]

How to distinguish between Perigord black truffles and Chinese black truffles

There is nothing intrinsically wrong with Chinese truffles. Consumers simply need to be aware that Chinese black truffles (Tuber sinensis, Tuber indicum and Tuber himalayensis) are a different variety of black truffles than the prized Perigord black truffle (Tuber melanosporum).

Chinese truffles are winter black truffles, which are abundantly available in China, and wholesale for […]

Truffle Recipes: Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette

This Jean Louis Palladin recipe for Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette boldly features fresh black truffles and has an exquisite presentation. This decadent seven layer “cake” is made by stacking sliced boiled potatoes marinated in black truffle balsamic vinaigrette with alternating layers of thickly sliced black truffles. After baking the stacks […]

Recipe: Monkfish Wrapped in Black Truffles and Pancetta with Truffle Sauce

This recipe for Monkfish Wrapped in Black Truffles and Pancetta with Truffle Sauce is exceptional. This recipe is one of the least time consuming and least complicated Jean-Louis Palladin recipes we have ever prepared. Usually when we prepare recipes from his book “Cooking with the Seasons” we spend anywhere from one to two days preparing […]

Recipe: Black Truffle and Onion Crepes

We made these delicious onion crepes with black truffles a few years ago. The combination of flavors of earthy black truffles, duck fat, cream and cured meat is divine!

Black Truffle Crepes

Serves 4 – 8

Ingredients

• 1/2 cup flour

• 1/4 teaspoon salt

• 2 eggs

• 1 cup milk

• 4 […]

Truffled Chicken / Truffled Cornish Game Hen

This recipe is a simple classic for fresh black truffles, known as Poulet Demi-Deuil, or Chicken in Half Mourning. This recipe is usually prepared with chicken, however, we prefer the taste of Cornish game hen. Black truffles are best when cooked with some form of fat, so if the skin is very lean, baste the […]

Pommes Sarladaises with Perigord Black Truffles

Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had. This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of […]

Black Truffle Omelette for Two

This recipe is quite simple, allowing the amazing flavor and fragrance of fresh Perigord black truffles to shine through. Black Truffle Omelette will always be one of my favorite ways to enjoy black truffles.

Black Truffle Omelette

Ingredients

• 6 Eggs

• 1 oz Perigord Black Truffle, […]

A guide to fresh Perigord black truffles (truffle mushrooms)

Black truffles from the Perigord region in France are now reaching maturity and will continue to improve in flavor and aroma through January and February.

Truffles are a type of mushroom that grows within the root structure of certain varieties of trees. There are over 70 varieties of truffles, but the most sought after varieties […]