Recipe LOW TEMPERATURE POACHED ORGANIC EGG, FRESH FETTUCCINE PASTA & BLACK PÉRIGORD TRUFFLES JUS

To prepare this dish

Ingredient list

Pasta dough

250 g flour
8 egg yolks
40 ml water
3 g salt

Truffle jus

200 ml chicken stock
5 g chopped black truffles
20 g Elle & Vire gourmet butter 82% fat

Truffle cream sauce

250 ml chicken stock
125 g Excellence cooking cream 35% fat
5 g black truffles
salt and pepper

Poached egg

1 extra fresh organic egg

Beurre monté

100 g chicken stock
100 g Elle & Vire gourmet butter 82% fat

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Pasta dough

   Make the pasta dough, rest for 3h then cut in to Fettuccine size.

   Keep in chiller and boil to order.

2. 2

   Truffle jus

   Sear the truffles in the butter,
   add the chicken jus & check
   the seasoning.
3. 3

   Truffle cream sauce

   Reduce the chicken stock to ¼, add the cream, bring to a boil and season. 

   Add 5 g of chopped black truffles.

4. 4

   Poached egg

   Cook at low temperature 65˚C (149˚F), 60 minutes.
5. 5

   Beurre monté

6. 6

   Plating

   Toast the fresh boiled pasta
   in beurre monté, place in a deep round plate, sauce with the truffle jus and add the warm egg low
   in the middle with Fleur de Sel. Sprinkle with black truffle julienne, add 3 small slices off black
   truffles and chervil micro greens.
   At the last moment add 3 spots
   of black truffle cream sauce.

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