In Burgundy

• Place the potatoes, whole fresh eggs and truffles in a Tupperware box or sealed container.

• Peel the salad potatoes and cut them into rounds; fry gently in butter in a heavy saucepan without browning, so as not to spoil their aroma.
• Grate the truffles into fine strips over a bowl. Break the eggs into a mixing bowl, add the salt, pepper and milk and beat with a fork, and then add the grated truffles.
• Melt the knob of butter in a heavy-based frying pan and add the egg mixture; cook for just a few minutes, stirring vigorously.
• Arrange the potatoes on the plates alongside the eggs, and garnish with some lamb's lettuce if you wish.

Chef's tips:
Give your cooking extra flavour by sealing the truffles in a container with the rest of your ingredients.
Truffles are eaten raw or very lightly cooked and are perfect in combination with other ingredients.
To make a meat jus, cut the truffle into fine strips and steep in the stock the day before.

Pitfalls to avoid:
How to choose a truffle: be sure to ask the seller to cut open each truffle with a penknife to check that the inside is a nice dark brown colour with white ribs.

Our wine suggestions:
White wine Saint Romain 1999 or Red wine Pernand Vergelesses 1996.  

Fresh Burgundy truffles in puff pastry

Serves 4
8 ready-rolled puff pastry rectangles 12 cm x 9 cm
8 salad potatoes each weighing about 40 g, cooked in their skins, peeled and cooled
35 g of truffles per puff pastry rectangle  
8 tsp crème fraîche
Salt and pepper

Prepare around 48 hours in advance,
cover with cling film and store in the refrigerator; remove and keep at room temperature for one hour before cooking.
Cook at a gentle heat for around 7 minutes
Prepare a truffle gravy using just a veal stock as a base.

• 48 hours in advance, add 40 g of Burgundy truffles cut into thin shavings to the stock to impregnate the sauce to accompany the dish. Reduce and pass through a conical sieve.

Method

• Arrange 4 puff pastry rectangles well apart on a baking sheet lined with greaseproof paper. Cut the salad potatoes into thin rounds and place them on the pastry, leaving a narrow border.
• Season lightly with salt and pepper and spread a teaspoon of crème fraîche onto the sliced potatoes. Cut the truffle into fine rounds and scatter them evenly over the potatoes, add a pinch of salt and pepper, another layer of potatoes over the truffles, more salt and pepper and a spoonful of crème fraîche.
• Top with the remaining rectangle of pastry and turn in the edges to form a narrow seal. Brush with a beaten egg yolk and sprinkle the top of the parcel with a little salt prior to cooking for a shiny glazed finish.
• Arrange on a hot plate with some wilted spinach as an accompaniment if you wish.