Why do Michelin restaurants love truffles so much?

As the birthplace of Michelin, France has the largest number of Michelin-starred restaurants. Among them, French cuisine, as the traditional dishes of Michelin restaurants, is even more time-honored and loved by food lovers all over the world.

The national cuisine is the most prestigious dish in the Western cuisine, which is a pearl of Western culture. French cuisine is characterized by a wide range of materials, fresh ingredients, fresh taste, pay attention to color, aroma, taste, shape with a variety of fancy, heavy use of beef, vegetables, poultry, seafood and fruits, especially snails, black mushrooms, mushrooms, asparagus, foreign lilies and lobster. And truffles still occupy a very important place in French cuisine. Provence.

Often seen in French cuisine, the most classic black truffle into the sauce with steak. Black truffle is known as "the king of the world's treasures," the price of black truffle is as expensive as gold, is the world's high-end hotels, restaurants in the chef every year eagerly waiting for the best ingredients. The annual production of about 35 tons, once even auctioned off tens of thousands of sky-high prices.

Besides, black truffles can be eaten raw, semi-raw, or as a main course and dessert. There are many common dishes in French cuisine: foie gras with black truffle, black truffle omelette, black truffle with pear ......

The black truffle is known to many people in Michelin restaurants.

First course Spa Eggs

The spa eggs were half-invaded in a foam of asparagus truffle and covered with several large slices of beautifully patterned black truffle. It was also decorated with a grid of thin slices of truffle. The eggs, white and translucent, have a vaguely pinkish yolk. A poke with a spoon broke it, and the yolk flowed out unhurriedly, mixing with the truffle foam and thickening the soup considerably. Although the egg white is solidified state, the mouth and yolk truffle sauce is equally tender and moist, this cooking temperature and time to grasp just right.

The second dish foie gras ravioli

This dish was surprised by the foie gras, "Lujie" foie gras as a dumpling filling is enough to stimulate the entrance of a grain of spaghetti made dumpling skin is slightly hard, looking for foie gras in the chewy skin of the soft, the tongue has not yet explored if the soft flavor has covered the mouth.

The third course, Pacific scallops

The freshness of the Pacific scallops needs no introduction, and I was surprised by the side dish: Jerusalem artichokes, which came in pieces that were translucent and resembled slices of white radish or pear. It was refreshing in the mouth, with a hint of sweetness.