A delicious starterthat sublimates the taste buds

Fresh Recipe: Cucumber with Cream, Grated Truffle and Toasted Bread

Fancy an elegant summer starter that combines freshness with the crunch of summer truffles? Discover the chef’s recipe from Brasserie La Monnaie: simple, authentic, quick and delicately flavoured, perfect for enhancing your sunny meals.

You're going to love it!

Ultra-quick, ready in less than 10 minutes
Ideal as a starter or chic aperitif Healthy, fresh
Healthy, perfect recipe for summer

Ingredients

Serves 4:

1 organic cucumber bought at a local market
1 spring onion
1 teaspoon of “Les graines de Clayrac” organic country-style mustard
2 tablespoons Gersaise farmhouse cream from Les Cabrioles de Balajou in Figeac
1 pinch of fleur de sel
freshly ground pepper and Espelette chilli pepper
1 fresh summer truffle
8 slices of toasted farmhouse bread
1 drizzle ofvirgin walnut oil from Olivier Genries in Miers

Preparation

of the recipe

Finely chop the springonion and set aside.
Peel and dice the cucumber evenly.
In a salad bowl, mix the onion with the wholegrain mustard, crèmefraîche, a pinch of fleur de sel and Piment d’Espelette.
Add the diced cucumber and toss gently to coat well.
Grate a few slices of summer truffle over the mixture, reserving a few shavings for the final decoration.
Drizzle withvirgin walnut oil and adjust the seasoning if necessary.
Serve well chilled, accompanied by two slices of toasted farmhouse bread, perfect for savouring every bite.

Chef's tip

For even more deliciousness, you can lightly rub the slices of toast with a clove of pink garlic from the Tarn, before toasting them. The combination of the crunch, the freshness of the cucumber and the bewitching fragrance of the truffle will create a perfect balance! Enjoy!

Cyril Lalanne - Brasserie La Monnaie

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