Ingredients

For 6 people

• 20g beurre

• 15g de farine

• 1 L crème entière 

• 1 cube de bouillon de volaille

• 6 cl alcool à la truffe

• 30 g Truffes conservées à l'alcool broyées
  

Preparation

1. ​Prepare the meat and vegetables you wish to serve with the sauce separately

2. À feu doux-moyen, faire fondre le beurre et y verser la farine
   

3. Ajouter la crème pour créer la sauce. Continuez de la melanger afin d'éviter les grumeaux et assurer une consistance homogène
   

4. Incorporer progressivement le bouillon de volaille, l'alcool et les truffes
   

5. ​Heat the sauce just in time to serve the meal and drizzle it generously into your dish. 

About Us 

L'Or des Valois is a family business deeply connected to the terroir that makes the Burgundy region so special. Showcasing all the possibilties of the truffle and the forms it can take on, our passion is to help more and more people discover and appreciate truffle. 

This is our family recipe for chicken tenderloins with a creamy and sumptuous Burgundy truffle cream sauce. Discover this dish and more during our Truffle discovery experience and "Dejeneuner Tout à la Truffe",  a lunch showcasing truffle from the aperitif to the dessert. 

Alongside the ingredients highlighted in this recipe, you can also find ready-to-use truffle products in our 
Dijon Boutique or directly via our​ online store. Discover,  for example, the Strangozzi pasta with a truffle pesto sauce for an easy, quick, and delicious truffle based meal.

Discover