Recipes

This elegant and delicate boletus carpaccio is enhanced by the unmistakable flavour of Laumont White Truffle vinegar. Perfect as a gourmet starter, it highlights the natural umami of the boletus...

Puree with chanterelles Peel and chop the potatoes. Then, clean and chop the cabbage and boil it all together in a large pot with plenty of water and salt. Let...

Chanterelles recipes In the “paella” (pan) where we are going to cook the rice, sear the Iberian pork belly over a medium-high heat, once it is browned on both sides,...

Start by frying the meatballs, and for this we place a pan to heat with a good splash of olive oil. Fry them on both sides, and once they are...

To begin with, select the milk caps and wash them well and without water. Next, wash the endive, drain and set aside. In a saucepan we are going to aromatize...

Heat the oil in a large non-stick frying pan and fry the onion. Before it browns, add the bacon cut into small pieces. Previously wash the boletus well, but without...

Start this stew by cutting the vegetables and the veal into medium-sized pieces. Then place a casserole dish to heat with a splash of oil, add the veal, and brown...

The classic steak tartare is elevated to a gourmet experience thanks to the unmistakable aroma of Laumont fresh white truffle, a culinary diamond that enhances the richness of this French-inspired...

Risotto is the perfect canvas for white truffle. In this elegant recipe, Carnaroli rice is slowly cooked with vegetable stock, shallots, and white wine until it reaches a creamy consistency,...

An Italian-inspired dish elevated with elegance. Soft gnocchi coated in a creamy foie micuit sauce, topped with freshly grated Laumont white truffle. A refined and indulgent main course.

A modern twist on carbonara, elevated by the rich flavour of Laumont black truffle sauce. Al dente rigatoni combined with crispy pork belly and silky egg yolks create a creamy,...

The delicate nature of beef carpaccio is elevated by the intense aroma of Laumont’s tartufata sauce, the sharpness of aged Parmesan, and the freshness of rocket leaves, rounded off with...