• 4 eggs
  • Truffle from the Aude or Uzès
  • 400 g fresh Taglioni
  • 100 g lean bacon
  • 3 tablespoons crème fraîche
  • 3 tablespoons olive oil
  • Parmesan flakes
  • Salt


  • A few days (ideally five days) before preparing the recipe, put the eggs with the truffle in a closed container and leave in a cool place so that the eggs absorb the aromas of the precious fungus.
  • On the day of preparation, cut the bacon into small dice.
  • Cook the fresh pasta for 2 to 3 minutes, then drain. It must be al dente!
  • Fry the diced bacon in a pan without adding any fat.
  • Keep it on a low heat.
  • Separate the egg yolks from the whites. Stir the yolks and the diced bacon together. Put aside.
  • Heat the equivalent of 3 coffee cups of crème fraiche and olive oil.
  • Add to the pan with the eggs and diced bacon. Stir again.
  • Add the pasta.
  • Season with salt and pepper to taste, then stir again.


Cut the truffle into slices. Add these and the Parmesan flakes to the pasta mixture, then serve in soup bowls.

Food and wine


Jean Claude Mas, L’Artisan

Pinot Noir

IGP Pays d’Oc

Tiramisu tartlet

Tiramisu tartlet

Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients  Pie Crust - 75 g sugar - 2 egg yolks - 135 g flour - 15 g bitter cocoa powder - 90 g butter Coffe Mascarpone Mousse - 375 g mascarpone - 3 eggs - 75 g sugar - 3 teaspoons coffee extract -...

read more
Chocolate ganache and tonka cake roll

Chocolate ganache and tonka cake roll

Ingredients1ST MIXTURE 1 egg 1 egg yolk 60g of sugar 2ND MIXTURE 1 egg white 60g of sugar 3RD MIXTURE 60g of flour 5g of starch (corn flour Ganache  150g of dark baking chocolate 40g of sugar 3 egg yolks 150g of milk 150g of heavy cream 1 tonka bean Syrup 150g of...

read more
Scallop carpaccio with citrus

Scallop carpaccio with citrus

Ingredients   12 fresh scallops 1 grapefruit 2 lemons 2 oranges 20 cl of Astelia olive oil 1 tablespoon of fresh dill Direction Thinly slice the scallops and place them on a plate. Make a citrus vinaigrette: zest the different citrus fruits, mix the zest with...

read more
Spicy lamb shoulder confit with grilled eggplant

Spicy lamb shoulder confit with grilled eggplant

Ingredients   Serves 6 people 1.2kg lamb shoulder (with orwithout bone) 20cl olive oil 80g of Raz El Hanout (spicemix) 1 onion 1 large carrot 1 stalk of celery 1 head of garlic 2 eggplants 1 bunch of thyme Salt Pepper Direction Marinate the shoulder lamb in 10cl...

read more