The day before, if possible, chop the truffle and add it to the DUCK FAT “La Délicate” Sublim’; keep refrigerated.
Peel the potatoes and cook in a large pan of salted water for 30 minutes.
Drain the potatoes and mash them in a large saucepan.
Heat the milk and the St Félicien cut into pieces.
Add the truffle-infused in DUCK FAT “La Délicate” Sublim’ and the hot milk and cheese mixture, and gently combine over low heat with a spatula.
Adjust the seasoning to taste.
Cut the slices of bacon in half and cook them without adding fat in a non-stick pan, and brown them.
Serve in individual bowls, garnished with the slices of bacon, as an accompaniment to red or white meat.
Tip : if possible, sprinkle a few slivers of truffle on top just before serving.
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Need an idea for a festive occasion? No stress, we’ve got you covered!
Perfect in the autumn and excellent with a pan-fried slice of foie gras for the holidays!
for a colourful antidote to the grey winter sky
A variation on the traditional Middle Eastern hummus.
No more prisoners of greyness! A little color on our tables
Prepare your luggage, we are leaving for Sicily