Summer truffle Tuber Aestivum
At the moment, it is the season of fresh summer truffle, take advantage of it!
Our fresh truffles are carefully selected and packaged by experts. It is a true culinary treasure with multiple uses.
The summer black truffle or Saint-Jean truffle resembles the black truffle from Périgord. Inside, it is very light, hence sometimes the name "white summer truffle," which creates confusion. Its aroma is less strong than the black truffle.
A black skin, more varicose and harder than that of the Melanosporum. The flesh is beige to light brown in color, with many white veins, and its aroma has slight woody notes, sometimes hazelnut.
We advise you to use the fresh summer truffle in very thin slices on your hot dishes with light or moderate flavors. It is perfect on eggs, risotto, pasta, mashed potatoes and mainly white meats. Its taste is also suitable for other preparations such as semi-cooked duck liver, béchamel sauce, other sauces and meat stews.
Weekly course from 05/08/2024 /2024
€48 per 150g (€320/kg)
45,50 €
Rupture de stock
Rodolphe Despagne – Le Christine, – Paris (75)
Moules fumées, salicorne, noisettes du Piémont et citrons confits
4 personnes
Préparation : 45 minutes
Cuisson : 20 minutes
Tomate Farcie au Homard Bleu Gelée de Tomate et Caviar Baeri
Recette pour 4 personnes
Recettes imaginées et crées par Masashi IJICHI chef du restaurant La Cachette exclusivement pour Caviar de Neuvic
Temps de préparation : 2h
Temps de cuisson : 1 heure
Repos / marinade : 3-4 heures
Rodolphe Despagne – Le Christine, – Paris (75)
Fenouil caramélisé, bouillabaisse corsée, poutargue et rouille
4 personnes
Préparation : 1 h
Cuisson : 45 minutes
Verrine d’Esturgeon Fumé Tomates Marinées et Caviar Oscietre
Recettes imaginées et crées par Sebastien Bonnet Chef pour le restaurant Le Kleber exclusivement pour Caviar de Neuvic
Temps de préparation : 1 heure
Temps de cuisson : 0 minutes
Repos / marinade : 3 heures
