This French chef knows how to feast!
Clément Bruno, star chef at the restaurant "Chez Bruno" in the Provencal town of Lorgues, is famous for his creations using truffles.
1 large potato, 60 ml cream, 1 black truffle, 1 summer truffle, olive oil, salt, pepper and butter.
Peel the potato and brush with butter, wrap in aluminium foil and bake till done in oven. Grate the black truffle (a cheese grater will do the trick) into thin pieces, mix with the cream and season with salt and pepper. Heat the truffle cream at
high temperature for five minutes. Cut the baked potato in half and pour the cream mixture over it. Cut the summer truffle into very thin pieces and use to garnish the potato. Season to taste and drizzle with olive oil. Bon appetit!