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Potatoes in truffle oil and slices of summer truffle





  1. 1

    Peel the potatoes, immerse them in cold water in a saucepan and cook them..

  2. 2

    Boil the potatoes until they are tender, drain them and steam for a few minutes.

  3. 3

    Heat the cream, butter and milk.

  4. 4

    Add 1 tablespoon of Espelette pepper oil to finalize the marinade.

  5. 5

    Add the rest of the liquid and stir until the mass is homogeneous.

  6. 6

    Taste with salt with summer truffle and truffle oil and decorate with flakes of summer truffle.