Brouillade of black truffles of the high country varois : Chef Clement Bruno, Easy Recipes
 
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Brouillade of black truffles of the high country varois

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Restaurant: Chez Bruno

Chef: Clement Bruno

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3/ 5 - 1 vote
 

Brouillade of black truffles of the high country varois

Category:
Appetizer Recipes on Video
Servings:
4 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Brouillade of black truffles of the high country varois Brouillade of
Recommended wine with the dish:
Hermitage rouge
Difficulty level:
Easy
Cooking Recipe Preparation time
15 mn
Cooking Recipe Ingredients
• 16 eggs • 1 dl of olive oil • peppers • salt • 1 dl of cream small flower • 50 g of truffles black Material: • pan • spatula made of wood • grates to cheese • salad bowl 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Grate the truffles. Put olive oil and the shabby in a pan. Make sweat during one instant the shabby of truffles in olive oil. Beat the eggs in a salad bowl, season, pour them then in a pan, while making cook mildly and while moving continually. Since the obtaining of a creamy mixture, add cream and put to recook a little. Rectify the dressing. Serve hot.
Restaurant
Name:
Chez Bruno
Phone:
+33 4 93 85 93 93
Website:
www.restaurantbruno.com
Address:
N/A
City:
Lorgues
Country:
Fr
Overview:
"When talking about Provence, images from ochre-colored facades, singing grasshoppers and the smell of lavender fields come up. At the heart of the Var, the Nice region, Clement Bruno has created one of the best restaurants in France - a place that is often frequented by other star-chefs like Bocuse, Troisgros, Ducasse, Verge and Loiseau. In memory of his grand-mother, Mariette, Bruno has dedicated his restaurant to the black diamond. After having spent 7 years with Ducasse and Lenotre, the Chef Dominique Saugnac now prepares spontaneous dishes and plays with simplicity."
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