INGREDIENTS

• 50 g of Classic Osetra Caviar

• 100 g Purple potatoes or your choice of potatoes

• 1 Tbsp. Salt

• 1 bottle Vegetable oil for deep-frying

• 2 Tbsp. Crème fraîche

INSTRUCTIONS

1. Slice potato paper-thin on a mandolin slicer. Dissolve salt in the 2 cups of hot water; add potato. Soak until water cools completely, about 20 minutes.

2. Heat 2 inches of vegetable oil in large heavy-bottom pot until 350 degrees on an instant-read thermometer.

3. Drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate.

4. When cool, top each with 1/4 teaspoon Crème fraîche and 1/4 teaspoon Classic Osetra Caviar.

5. Serve immediately and enjoy.

INGREDIENTS

• 3 teaspoons of TruffleHunter Truffle Pate/Spread

• 300 grams of spaghetti

• 220 grams of Crème Fraiche

• 200 grams of brown mushrooms

• 1 garlic clove

• Olive oil

• Salt & Pepper

• Fresh chives & cheese of your choice

• 100 ml High fat milk

INSTRUCTIONS

1. Cook spaghetti in boiling water till ready.

2. Add olive oil to pan, peel the garlic, grate it and cook with sliced mushrooms for a few minutes.

3. Turn to low heat, add spaghetti, Crème Fraiche, Milk, Truffle Paste and stir. Still and watch till thickens.

4. Add salt and pepper to taste, top off with chives and cheese. Serve hot and enjoy!

INGREDIENTS

• 50g-100g of White Sturgeon Caviar

• 6 hard boiled eggs, peeled

• 6 tsp (30 mL) light mayonnaise or salad dressing

• 1 tsp ( 5 mL ) Dijon mustard

• 2 tsp ( 10 mL ) finely chopped roasted red pepper

• 2 tsp ( 10 mL ) finely chopped fresh dill

• 1/4 tsp ( 1 mL ) lemon juice

• Salt & Pepper

INSTRUCTIONS

1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.

2. Mash yolks with fork; stir in mayonnaise, mustard, red pepper, dill, lemon juice, salt and pepper.

3. Spoon or pipe yolk mixture into white halves. Garnish with White Sturgeon Caviar.

4. Serve immediately or cover and store in refrigerator. Use within 2 days.

INGREDIENTS

• TruffleHunter Black Truffle Tagliatelle Pasta

• 3 cloves of garlic

• TruffleHunter Minced Black Truffles

• 3 tbsp beef (or vegetable) stock or water

• 20 g freshly grated parmesan cheese

INSTRUCTIONS

1. Cook the Tagliatelle Pasta in salted boiling water. Cook until al dente, according to package instructions.

2. Crush the garlic cloves to release the flavor. In a skillet, melt the butter over medium heat. Add the olive oil, 1/4 tsp ground black pepper, and the crushed garlic. Cook for about 30 seconds.

3. Add about 1 tablespoon of freshly grated black truffle (about half of the truffle) and cook for another 30 seconds.

4. Pour the stock (or water) into the skillet and stir well to combine. Remove the garlic cloves.

5. Drain your tagliatelle (reserve about 50 ml of the cooking water). Add the tagliatelle to the sauce and toss to combine. Remove from the heat and grate the parmesan over the pasta. If necessary add the reserved pasta water to get a nice silky sauce.

6. Mix the TruffleHunter Minced Black Truffles, mix then serve and Enjoy!

INGREDIENTS

• Truffle Caviar Perlage by Tartuflanghe

• 1 to 2 cups vegetable oil

• 3 medium Yukon gold potatoes

• Salt and freshly ground pepper

• Creme Fraiche

• Chopped chives

INSTRUCTIONS

1. For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer.

2. Slice the potatoes 1/8-inch thick, using a mandolin if available. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well.

3. Season with a few grinds of black pepper and a sprinkle of salt.

4. To assemble: Place a dollop of the Creme Fraiche on each potato crisp, either with a piping bag or a spoon. Add a spoonful of the Truffle Caviar and top off with chives.

5. Pair with your favourite bottle of Champagne or Wine and Enjoy!

INGREDIENTS

• TRUFF Black Truffle Hot Sauce

• 1 sheet frozen puff pastry, cut into 4 squares

• 4 eggs

• Chives

• 4 slices bacon

• Feta cheese

INSTRUCTIONS

1. Pan fry bacon till cooked, put aside.

2. Preheat oven to 375F.

3. In a medium skillet, crack eggs over a dash of oil over low heat. Cook just until white is cooked.

4. Remove from pan and add to each puff pastry square.

5. Sprinkle with feta cheese and bake for 15 minutes or until puffed.

6. Remove from heat and add chopped chives, bacon and drizzle with TRUFF hot sauce and Enjoy!

INGREDIENTS

• 50 grams of Royal Baerii Caviar

• 2 ounces of angel hair pasta or spaghetti

• 1 tablespoon olive oil

• 1 garlic clove, chopped

• 1 tablespoon chopped fresh parsley

• 2 tablespoons grated Parmesan cheese & Pepper

INSTRUCTIONS

1. First, warm the olive oil in a skillet over medium heat.

2. Cook the garlic in the oil until it’s lightly golden and softened. It doesn’t take long so keep an eye on it and lower the heat if it’s browning too fast.

3. Reserve a tablespoon of the starchy pasta water before you drain the pasta.

4. Add the cooked spaghetti, along with the tablespoon of starchy pasta water, to the skillet and toss it with the garlic oil.

5. Add the chopped parsley and Parmesan cheese.

6. Toss it all again and top it off with Royal Baerii Caviar.

INGREDIENTS

• 1 pork tenderloin (1 pound)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon canola oil

• Aged Balsamic vinegar of Modena

• 1/2 cup packed brown sugar

INSTRUCTIONS

1. Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan.

2. Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat.

3. Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing.

4. Drizzle Pork with Aged Balsamic Vinegar & Enjoy!

INGREDIENTS

Classic Osetra Caviar

For Fried Rice
• 1 cup of sushi rice
• 1 cup of cold water
• 1 tablespoon of rice vinegar
• 1 tablespoon of sugar
• 1/2 tablespoon of salt

For Tartare

• 250g beef fillet mignon
• 1 small French shallot chopped
• 1/4 cup chopped chives
• 2 tablespoons of mayonnaise
• 2 tablespoons of Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons of olive oil
• Salt and Pepper

For Truffle Cream

• Fresh Black Truffles
• Creme Fraiche

INSTRUCTIONS

1. Clean rice well with cold water until the water is very clear

2. In a rice cooker put the rice and water and cook according to your cooker.

3. In a small bowl, mix vinegar, mirin (or sugar) and salt

4. When the rice is ready, pour in a large bowl and add the vinegar mixture to the hot rice. Mix it up delicately

5. Put the mixture in a square dish (I recommend putting parchment paper or plastic wrap it will be much easier to tear apart) Press well to flatten all the rice.

6. Refrigerate for a few hours till it cools down completely

7. Remove the rice from the dish and cut into small rectangles or squares.

8. When you’re ready to serve, in very hot oil, fry each small rectangle until they’re perfectly crispy and golden.

9. Mix all Tartare ingredients until a smooth, paste like texture.

10. Add Tartare on fried rice square, add truffle cream and our Classic Osetra Caviar!

11. Serve and Enjoy!