Why do Michelin restaurants love to cook with truffles?

As the birthplace of Michelin, France has the largest number of Michelin-starred restaurants. Among them, French cuisine, as a traditional dish in Michelin restaurant, is timeless and deeply loved by food lovers all over the world.

Chinese cuisine is the most important dish in western food and a pearl of western culture. French cuisine is characterized by a wide selection of materials, fresh materials, delicious taste, emphasis on the coordination of color, fragrance, taste and shape, and a variety of fancy varieties, and the reuse of beef, vegetables, poultry, seafood and fruits, especially snails, black mushrooms, asparagus, lilies and lobsters. Truffles still occupy a very important position in French cuisine. Black truffles, caviar and foie gras are also called "the three great delicacies in the world". The best black truffles are produced in France, and 8% are in Provence.

black truffles can often be seen in French meals, and the most classic is black truffles mixed with sauce and steak. Black truffles, known as the "king of the world's delicacies", are as expensive as gold, and are the excellent ingredients that chefs in high-end hotels and restaurants around the world look forward to every year. The annual output is about 35 tons, and it has even been auctioned for tens of thousands of days.

in addition, black truffles can be eaten raw, half-baked, or as staple food and dessert. Many common dishes in French cuisine: foie gras with black truffles, fried eggs with black truffles, black truffles in fragrant pears ...

Black truffles in Michelin restaurants are well known to many people.

the first hot spring egg

the hot spring egg is half-invaded in the asparagus truffle foam and covered with several beautiful black truffles with large patterns. It is also decorated with grid-like truffle slices. Eggs, white and transparent, faint with pink yolk. It was broken with a spoon, and the yolk flowed out slowly, mixed with the truffle foam, and the soup was much thicker. Although the protein is in a solidified state, the entrance is as tender and moist as the egg yolk truffle juice, and the cooking temperature and time are just right.

The second course of dumplings with foie gras

This dish was amazed by the foie gras. As a dumpling stuffing, "Lujie" foie gras is exciting enough, and the dumpling skin made of pasta is slightly hard. Look for the softness of foie gras in the chewy dough, and the tongue has already filled the mouth if it is soft and fragrant.

Third Pacific Scallop

Needless to say, the delicacy of Pacific Scallop was surprised by the side dish: Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem artichoke, which is slice by slice and translucent, like white radish slices or pear slices. The entrance is fresh and sweet.