Preparation
Tartare
Season the rabbit with salt and pepper.
Cut the rabbit into a fine dice and mix with all other ingredients (finely diced black truffles and celery stalk).
Taste and season with Madeira, white truffle oil, and olive oil.
Using two spoons, shape into 24 quenelles.
Cream
Mix the white truffle purée, double cream, and white truffle oil, and whip until firm to obtain a creamy sauce.
Season with salt and pepper.
Transfer the cream into a piping bag fitted with a fluted nozzle.
Garnish
Boil the quail eggs for 3 min and 20 sec.
Cut them into quarters.
Arrange the quenelles on the plate, garnish with a small salad bouquet, truffle cream, and the quartered eggs.
Tips !
- Serve with a Vully, Cuvée de l'Arzille, Jean-Daniel Chervet (Praz).
- As a main course for two people, use the same quantities.
Recipe by Alain Bächler
Former Michelin-starred chef of the restaurant Des Trois Tours in Bourguillon.
For 4 people
Preparation : 30 min
Cooking : 3,20 min
Ingredients and products
- Tartare
- 240 g trimmed rabbit
- 25 g black truffle, finely diced
- 30 g celery stalk, finely diced
- 10 g Madeira
- 10 g white truffle oil
- 5 g olive oil
- Cream
- 5 g white truffle purée
- 25 g g double cream
- ½ cl white truffle oil
- salt and pepper
- Toppings
- 4 quail eggs
- 4 small salad bouquets
- vinaigrette
