1
Cut the Etivaz into strips using a mandolin.
2
Prepare the goat's cheese mousse by mixing all the ingredients gently.
3
Arrange the slices of Etivaz on a plate. Drizzle with truffle oil and olive oil, then a few drops of balsamic vinegar. Grate the almonds and a little truffle on top.
Place a quenelle of goat's cheese mousse in the middle. Garnish with rocket leaves.
Follow us on social media
Ingredients
For 2 portions or 4 starters
L'Etivaz doux
80gr
Truffle oil
Olive oil
Balsamic vinegar
Almonds
6
Valley Truffle
Arugula leaves
Goat's cheese mousse :
Tchivra (Fresh goat's cheese from Rossinière)
1/2
Yoghurt
30gr
Dried mountain herbs
