Truffes en Croute

At Champagne Louise Brison, a lot of thought and effort goes into the planning of the Sunday lunch with the family. This is becomes even more indulgent during the Truffle season, which happens to correspond with the December holidays, and New Year’s Eve!

The soils at the estate are reminiscent of those of Chablis. Not only do grapes, destined for Champagne, excel in the Kimmeridgian calcaire-soil – so do truffles! The estate has planted hazelnut trees and truffle oaks to harvest black truffles between the end of November and the beginning of January.

And what Champagne connoisseur doesn’t enjoy Truffles? This is a delicious and festive dish with black truffles. This recipe, full of flavour, is the ultimate indulgence – a great pleasure to taste and share with loved ones. Perfect with Louise Brison’s 1998 Légende vintage Champagne. 

We hope you enjoy!


  • 400 g puff pastry
  • 6 black truffles
  • 100 g fresh foie gras
  • 6 thin slices of smoked pork belly
  • Salt of Guérande
  • Ground pepper
  • 1 egg yolk
  • 1 tablespoon of fresh cream
    Sauce Périgueux
  • 25 dg black truffles
  • 100 g of butter
  • 250 ml of veal stock
  • 1 glass of Porto
  • 1 tablespoon of Cognac
  • Salt and ground pepper
Chef Francis Brulez


Preheat the oven a bit for about 20 minutes (180°C).

Roll out the puff pastry about 3 cm.
Cut circles 25-cm in diameter.
Cut 6 slices of fresh foie gras.

Arrange on each circle of puff pastry : one slice of foie gras and one truffle surrounded by a slice of smoked pork belly. Add salt and pepper, then fold down the two sides in order to obtain a scoop. Turn over : fold under.

In a bowl, mix the fresh cream and the egg yolk together, then spread on the top of it.

In the meantime, prepare the sauce :

Chop the truffles, and sauté them with butter.
Add the Porto, Cognac and veal stock.
Leave it to simmer for a few minutes and beat the sauce at the last minute with fresh butter cut into small pieces.
Add salt and pepper.

Cooking Time

Put in the oven for 20 minutes or until golden.

Serve hot, accompanied by the sauce in which you will have grated a few thin slices of truffles and Louise Brison Légende millésime 1998 champagne.