Written on 25/10/2021
We have tested for you the pairings between "Burgundy" truffles and the great wines of Burgundy!
When an exceptional dish meets the great wines of Burgundy, the result is an exceptional pairing!
We were lucky enough to meet Maison Henras de Truffes Henras!
Founded in 1820, this is the oldest truffle trading house in the world: over 200 years of excellence and know-how in the selection and preparation of fresh truffles. Cleaned, sorted and selected by hand, truffles are magnified by our experts.
Maison Henras works with black truffles in all their forms: fresh in season, in first-boil preserves and, for the past two years, in ready-to-eat preparations.
Like Domaine Chanzy, Maison Henras strives to offer the very best products, thus helping to preserve France's culinary heritage.
To delight you, we've decided to prepare 3 recipes using "Burgundy" truffles or tuber uncinatum, and we've outlined them for you here, along with our wine pairing:
1) Truffled butter:
Ingredients
Serves 4
- 250 g salted PDO butter, softened (remove from fridge about 1 hour beforehand)
- 25 g chopped truffle
Take the butter out in advance to soften it. Mash it in a bowl to obtain a smooth paste, then add the chopped truffle. Set aside in the fridge for 24 to 48 hours for the ideal flavor.
The agreement tested
Serve on fresh farmhouse bread with a Bouzeron Clos de La Fortune Monopole 2017. The acidity and freshness of the aligoté contrast with the fatty side of the butter, making this an exceptional marriage of simplicity and pleasure. The citrus side slightly dominates the butter and sublimates the truffle.
2) Truffled Brie
Ingredients
Serves 8
- 1 kilo Brie AOP, not overdone
- 2 fresh truffles, 50 g each
- 4 tablespoons mascarpone cheese
- Salt
Cut the Brie in 2 lengthways. Cut a few thin slices of truffle to keep for presentation, then chop the remaining truffles. Mix the mascarpone with the chopped truffles. Add salt and garnish one half of the Brie with this mixture. Top with the other half of Brie. Place the thin slices on top of the Brie, wrap and set aside in the fridge for 24 to 48 hours.
The agreement tested
Serve with a Mercurey 1er Cru Clos du Roy blanc 2019. The power and structure of the Mercurey work wonderfully with the sweetness of the Mascarpone and the powerful flavor of the truffled Brie.
The fatness is well supported by the suppleness of the Mercurey, and the long finish of the 1er Cru balances perfectly with the Brie.
3) Scrambled eggs with truffles
Ingredients
Serves 4
- 10 g butter
- 8 eggs
- 25 g chopped truffles
- 1 fresh truffle - in season
- Salt and pepper
Break and scramble the eggs. Chop the truffle and add to the eggs. Cook in a bain-marie, stirring constantly, after adding the butter, salt and pepper.
Above all, do not overcook and serve melting, garnished with thin slices of truffle.
Tip: 2 days before cooking the truffle scrambled eggs, place the truffle with the 8 eggs in an airtight tin. The eggs will absorb the flavours of the truffle, making the recipe even better.
The agreement tested
Serve with a Chambertin Grand Cru 2013. The finesse and elegance of the Grand Cru go beautifully with the creaminess of the scrambled eggs.
The aromas of ageing, undergrowth, mushrooms and black fruit, combine exceptionally well with truffles.
Enjoy your meal!
