Serves 4
8 nice steaming potatoes, cleaned
100 g crème fraîche
4 spoons extra virgin olive oil
30 g butter
100 g truffles
salt, pepper
Potatoes come in varieties especially for purées, or with a firmer flesh. For the latter, be sure to cook them well. The contrast of the textures of the purée / the crunchiness of the truffle / the smoothness of the olive oil is very pleasant. The taste of the potate combines with that of the truffle right in your mouth. Avoid soaking the truffles in olive oil, as that will just give everyting the same taste.
Domaine de la Royère
Anne Hugues
Quartier la Royère
84580 Oppède
Tél. : 04 90 76 87 76