The sandwich with truffles by Michel Rostang

The best and the most simple of the truffle. When a leading star chef shares with us his darling recipe to enhance the black, the result is pure ecstasy.

Super easy.


Step 1

Cut the truffles in thick slivers.

Generously spread the salty butter on the bread slices.  Place the truffles (30 g per person cut into 2 to 3 mm slivers) and close the sandwich.

Step 2

Store the sandwich in plastic film and place it in the icebox for at least two days.

Step 3

Toast both sides of the sandwich from the top (in order for the brad to be grilled). Serve warm with a small arugual salad seasoned with vinaigrette of truffle.

Lot18, the private sale site for wine advise you :


"L'abus d'alcool est dangereux pour la santé. A consommer avec modération."


Also discover the small chou with truffe oil and the australian shirt steak burger.

Ingredients for 6 persons

-           180g of tuber melanosporum truffles

-           200g of salty butter

-           10 slices of country bread with yeast

-           200g of arugula salad

-           20cl of Xérès vinegar

-           20cl of Porto

-           60cl of olive oil

-           1 egg yolk

-           Vinaigrette sauce with truffle

-           1 tablespoon of Dijon mustard

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