On the days after New Year's Eve, our hearts usually remain festive, but our heads advise to go for lighter dishes and less
Here are two quick and easy recipes, which we really enjoy at the estate. They have been adapted here by our partner Coco
from Youpi Tours, who works exwclusively with Christian Allègre and Jacques Baldy for truffles (Richerenches).
For 6 people
For the potatoes with truffle butter :
1 fresh truffle - Tuber Melanosporum
250g of semi-salted traditional butter
As far as the potatoes are concerned you may either go with garden « Ratte », a very firm variety. Or
quite contrarily, choose tender potatoes for gourmet truffled mashed potatoes.
Tip: cutting the butter into small pieces beforehand will help soften it faster and will make it easier to
Such recipe will be just delightful with either our Côtes-du-Rhône Villages Puyméras or our cru
AOP Vinsobres wines.
For the truffled brandade :
400g of cod fish puree (brandade de morue)
Quality truffle oil (from Richerenches)
This brandade will work wonders with our Viognier cuvée.