The black truffle, melanosporum, reveals all its power when used delicately. Grated over scrambled eggs, slipped into foie gras or placed on a slice of warm Croustilot bread, it enchants without artifice.
It goes perfectly with a well-structured red wine, which accompanies it without dominating its aromas. A symbol of elegance and rarity, the black truffle is a culinary jewel to be savoured with simplicity and respect.
Tip for an even more fragrant preparation of your scrambled eggs: place the truffle in an airtight container with your eggs the day before: the shell, which is naturally porous, will allow all its aroma to infuse.
