"The truffle is the most prestigious mushroom, the most perfumed, with a very special aroma and some indisputable qualities, the « black diamond » of the cooking. For a chef, the truffle is a real sign of wealth, even a real sign of sumptuousity. Truffle is to cooking what brodery is to needlework..." Raymond OLIVER

Truffle salad : Use 3 different types of lettuce: oak leaf lettuce, a variety of red leaf lettuce and endive hearts. Prepare the dressing in the morning for the evening, using the highest quality olive oil (from the Baux Valley, for example). After having brushed the fresh truffles, cut them into very thin slices. Add salt and pepper (no vinegar), cover them and let stand until the meal. When it is time to serve, toss the salad.

Scrambled eggs with truffles : Prepare in the morning for the evening. Beat three eggs per person. Add salt and pepper. Cut the truffles into thin slices (don't grate them). Add a teaspoon of Armagnac and 200 mL of whipping cream. Beat all the ingredients together, cover and let stand. Cook in a double boiler, turning slowly with a wooden spoon in order to obtain a thick smooth cream without lumps. Decorate each plate with a truffle slice before serving.