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• Cook your poultry escalopes without fat in a frying pan on low heat. Remove once cooked and coat with a thin layer of Black Truffle mustard.
• For a more elegant Sunday roast, bake in the oven with white wine, then drain. Spread Black truffle and Chablis mustard on each thin slice of meat before serving with baked potatoes scented with Herbes de Provence.
• Home-made sushi: take a sheet of lined cling film and place your salmon on top. Spread with a dash of Black truffle and Chablis mustard, then add a ball of rice cooked in the Japanese style. Wrap in kitchen foil like a sweet. Open, then serve.