Tagliatelle with Périgord truffle
and fresh duck foie gras

In our opinion, this dish is the most spectacular use of truffles out there. Stir some truffle butter into hot tagliatelle straight from the pot and stir well. Fry the fresh, diced foie gras in a pan, add to the pasta and serve immediately. Avoid adding too much fat with the duck liver.
For 4 persons you will need 500 g tagliatelle, 200 g foie gras and 100 g truffle butter.

With this dish we drank a Tiregand Grand Millésime 2008. Absolutely divine.