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Soup with Jerusalem artichoke & truffle





  1. 1

    Peel the mandarins and separate the quarters, then caramelize them with a drizzle of olive oil in a non-stick pan. Then peel the Jerusalem artichokes.

  2. 2

    Finely chop the shallot and the garlic clove. In a large saucepan, brown them with the oil every day. Then, add the Jerusalem artichokes, milk and water. Simmer until tender. Mix everything to obtain a velvety.

  3. 3

    Then, mix the liquid cream with ¾ of the parmesan cream with truffle. Stir the mixture into the soup.

  4. 4

    At the bottom of the plates, place several quarters of caramelized mandarins, then pour the velouté. Finish the dressing by adding a teaspoon of parmesan cream with truffles, then a few wedges of tangerine. Season with a drizzle of white truffle oil and a pinch of truffle salt.

  5. 5

    Add slices of truffle to the dressing to sublimate the whole!