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Truffle Millefeuille with Mushroom and Truffle Sauce

BY DOMINIQUE CRENN - Inspired by the flavours of her grandmother’s food back in France, Dominique Crenn created her own spin on French comfort food. Beautiful layers of potatoes take centre stage, together with celery root and black truffle: delicately tiered before they are slowly roasted.

How to prepare

SERVE HOT

STEPS

  • Bake the truffle millefeuille (in its container without the lid) in the preheated oven at 160 C for 20 minutes.
  • Take the truffle millefeuille out of the oven and place it gently at 9 o’clock on the plate, using a knife and a fork.
  • Place the mushroom and truffle sauce bag in the pot with hot water for 30 seconds.
  • Arrange the salad next to the truffle millefeuille.
  • Take the mushroom and truffle sauce from the hot water. Carefully cut off a small edge of the bag and drizzle the sauce on top of the truffle millefeuille and the salad.
  • COMPONENTS:

    Truffle millefeuille, salad, mushroom, truffle sauce.

    NECESSARY EQUIPMENT:

    Scissors, palette knife, pot (for hot water).

    PLATE SUGGESTION:

    Large flat plate.

    PREPARATION TIME:

    25 minutes.

    OVEN TEMPERATURE:

    160°C

    Allergens

    Milk, sulphites, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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