Alba white truffle

Trufa blanca de Alba
Plaza Athénée
Chef: Alain Ducasse
Country: Francia
City: 75008 París
Address: 25 avenue de Montaigne
(+ 33) 0 1 53 67 65 00


For 4 servings:

  • 4 mushroom caps
  • 45 g Alba white truffle
  • 20 g parmesan
  • 1 cl white truffle oil
  • Fleur de sel
  • Very ripe olive oil
  • Slices of country bread


  • 30 g chickweed
  • 20 g wild purslane (also called verdolaga)
  • 100 g assorted lettuces (radicchio, red leaf, etc.)
  • 80 g thin escarole
  • 50 g thick escarole
  • 80 g arugula
  • 30 g lambs’s lettuce
  • 50 g dandelions
  • 50 g staghorn fern


  • 5 g chervil
  • 2 g celery leaves
  • 3 g tarragon
  • 3 g marjoram
  • 3 g fresh basil
  • 5 g spring onion
  • 2 g mint

Clean the stalks of the mushrooms with the tip of a knife, clean the mushrooms under the tap and leave them to dry on a cloth. Separate the caps from the stalks and set the caps aside. Keep the stalks for another preparation.
Remove the stalks from the chickweed, the staghorn fern, the dandelion, the arugula and the purslane. Take the leaves off the escarole and the other lettuces, saving only the top part of the leaves and a part of the vein.
Remove the leaves from the lamb’s lettuce and keep only the smallest leaves.
Wash the lettuces separately in abundant water, drain and mix together.
Tear off the chervil, celery leaves, mint, tarragon, marjoram, basil and spring onion, saving only the tips.
Wash the herbs in abundant water and drain well before mixing them.