How to use fresh white truffle in haute cuisine (without mistakes)

Fresh white truffles are not cooked, they are treated with respect. Their delicate and profound aroma demands precision, simplicity, and knowledge. Using them correctly is the difference between an exceptional gastronomic experience and a disappointing result.

In haute cuisine, white truffle is always used raw, thinly sliced ​​just before serving, so that the heat of the dish releases its aroma without altering its essence.

The ideal dishes for white truffle are those with a simple base:

• Fresh pasta
• Eggs
• Creamy rice dishes
• Mild white meats
• Quality cheeses

👉 Premium seasonal fresh white truffle

Mistakes you should avoid:

• Cook it directly
• Mix it with intense flavors
• Use an excessive amount
• Add it in advance

The white truffle doesn't seek the spotlight, it seeks harmony. Used correctly, it transforms a simple dish into an unforgettable memory.

🔗 Recommended reading:
👉 Fresh white truffle: the most exclusive ingredient in haute cuisine