http://www.truffeshenras.com/ en SPIP - www.spip.net http://www.truffeshenras.com/9/our-products/article/our-products http://www.truffeshenras.com/9/our-products/article/our-products 2009-06-03T08:06:26Z text/html fr Webmaster Here is our product range : - <a href="http://www.truffeshenras.com/9/our-products/" rel="directory">our products</a> <div class='rss_texte'><div>Here is our product range :</div></div> http://www.truffeshenras.com/9/home/article/since-1820 http://www.truffeshenras.com/9/home/article/since-1820 2009-06-15T12:32:57Z text/html en Webmaster Since 1820, The Maison Henras is appreciate for the selection of best truffles, at the best moment of the season in the world best truffle place. - <a href="http://www.truffeshenras.com/9/home/" rel="directory">home</a> <div class='rss_texte'><div>Since 1820, The Maison Henras is appreciate for the selection of best truffles, at the best moment of the season in the world best truffle place.</div></div> http://www.truffeshenras.com/9/maison-henras-11/article/animee-par-la-passion-13 http://www.truffeshenras.com/9/maison-henras-11/article/animee-par-la-passion-13 2009-06-15T12:35:56Z text/html fr Webmaster With its regulary harvests, its truffle soils which always render a unique crop, the truffle requires a true expertise. since 1820, the Maison Henras has been respected for its rigorous selection of the best truffles, at the best moments of the season in the best truffle beds of the world. With her perfect longstanding knowledge of the truffle and of its markets, and a love affair with the truffle palette of flavours, Anne-Marie Gaillard who runs the company, never compromises on her (...) - <a href="http://www.truffeshenras.com/9/maison-henras-11/" rel="directory">maison Henras</a> <div class='rss_texte'><div>With its regulary harvests, its truffle soils</div> <div>which always render a unique crop,</div> <div>the truffle requires a true expertise.</div> <div>since 1820, the Maison Henras has been</div> <div>respected for its rigorous selection of the</div> <div>best truffles, at the best moments of the</div> <div>season in the best truffle beds of the world.</div> <div>With her perfect longstanding knowledge of the truffle</div> <div>and of its markets, and a love affair with the truffle</div> <div>palette of flavours, Anne-Marie Gaillard</div> <div>who runs the company, never</div> <div>compromises on her expectations for quality.</div> <div>The reward is apparent : Henras truffles are served</div> <div>in the best restaurant in France !</div></div> http://www.truffeshenras.com/9/maison-henras-11/article/satisfaire-les-plaisirs-14 http://www.truffeshenras.com/9/maison-henras-11/article/satisfaire-les-plaisirs-14 2009-06-15T12:35:59Z text/html fr Webmaster The truffle is a diamond of many flavours. woody and vanilla scented fresh truffles in perigord, subtle and floral in provence, always intoxicating.. Maison Henras offers a wide choice of fresh truffles from france and from elsewhere in the world. The establishment markets whole truffles of 1st Cooking, in pieces or minced. Truffles are selected, graded and "canifées" with care in small or large sizes. The Maison Henras has put together a range of gourmet aperitif recipes based on (...) - <a href="http://www.truffeshenras.com/9/maison-henras-11/" rel="directory">maison Henras</a> <div class='rss_texte'><div>The truffle is a diamond of many flavours.</div> <div>woody and vanilla scented fresh truffles in</div> <div>perigord, subtle and floral in provence,</div> <div>always intoxicating..</div> <div>Maison Henras offers a wide choice of fresh</div> <div>truffles from france and from elsewhere in</div> <div>the world. The establishment markets</div> <div>whole truffles of 1st Cooking, in pieces or</div> <div>minced. Truffles are selected, graded and</div> <div>"canifées" with care in small or large sizes.</div> <div>The Maison Henras has put together a</div> <div>range of gourmet aperitif recipes based on</div> <div>truffles and mushrooms : foie gras,</div> <div>crushed, Rossini sauce, quail caprice</div> <div>Royale, artichoke mousse...</div> <div>any number of delicacies, easy to</div> <div>prepare and wonderful to eat</div></div> http://www.truffeshenras.com/9/truffes-and-terroirs/article/un-tresor-gastronomique-15 http://www.truffeshenras.com/9/truffes-and-terroirs/article/un-tresor-gastronomique-15 2009-06-15T12:42:02Z text/html fr Webmaster Black sovereign of a rocky land, the truffle lights up the imagination of the gourmet. Born in springtime in the mysterious and lonely region of causse, the truffle reaches its best in the scorching heat of july and the storms of August. The frosts of december ripen the first truffles for christmas but the precious harvest must wait for dry, cold winter days. The truffles pig and the truffles dog, astute prospectors, search and find the truffles, whose price, devoid of any prognosis, is (...) - <a href="http://www.truffeshenras.com/9/truffes-and-terroirs/" rel="directory">truffles and terroirs</a> <div class='rss_texte'><div>Black sovereign of a rocky land, the truffle</div> <div>lights up the imagination of the gourmet.</div> <div>Born in springtime in the mysterious and</div> <div>lonely region of causse, the truffle reaches</div> <div>its best in the scorching heat of july and</div> <div>the storms of August.</div> <div>The frosts of december ripen</div> <div>the first truffles for christmas but</div> <div>the precious harvest must wait</div> <div>for dry, cold winter days.</div> <div>The truffles pig and the truffles dog, astute prospectors,</div> <div>search and find the truffles, whose price,</div> <div>devoid of any prognosis, is fixed in</div> <div>confidential whispers in village markets.</div></div> http://www.truffeshenras.com/9/truffes-and-terroirs/article/la-terre-de-tous-les-mysteres-16 http://www.truffeshenras.com/9/truffes-and-terroirs/article/la-terre-de-tous-les-mysteres-16 2009-06-15T12:42:06Z text/html fr Webmaster in the south-west of france, a land of contrasts, of a subtile marriage of ridgelines and valleys is the land that we call Quercy with its barely cultivated rugged plateaux. A silent land where low stone walls, sanctuaries clinging to the cliffs, "cayrous" have all been erected. And then there are the fertile lands and harmoniaous scenery punctuated by pigeon lofts, by "cazelles" and by strange windmills. cahors, the medieval capital with a florishing past, shelters in a (...) - <a href="http://www.truffeshenras.com/9/truffes-and-terroirs/" rel="directory">truffles and terroirs</a> <div class='rss_texte'><div>in the south-west of france, a land</div> <div>of contrasts, of a subtile marriage of</div> <div>ridgelines and valleys is the land that we</div> <div>call Quercy with its barely cultivated</div> <div>rugged plateaux. A silent land where low</div> <div>stone walls, sanctuaries clinging to the</div> <div>cliffs, "cayrous" have all been erected.</div> <div>And then there are the fertile lands</div> <div>and harmoniaous scenery punctuated</div> <div>by pigeon lofts, by "cazelles" and</div> <div>by strange windmills.</div> <div>cahors, the medieval capital with a</div> <div>florishing past, shelters in a curve of the</div> <div>Lot. Its famous "pont valentré" bridge, a work</div> <div>of art fortified with three towers is</div> <div>listed by UNESCO as a world heritage site.</div> <div>This town with its 35 "secret gardens"</div> <div>remains an incontestable reference point</div> <div>for good taste and fine living due to its</div> <div>culinary jewels : truffles, foie gras, wine ...</div></div> http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/article/ingredients-17 http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/article/ingredients-17 2009-06-15T12:56:06Z text/html fr Webmaster Pour 4 personnes en entrée (comptez 500g de tagliatelles pour 4 personnes en plat) : .350g de tagliatelles fraiches .150g de foie gras cru .60g de truffe noire du Périgord ou 30g de truffe blanche d'Alba .30cl de crème fraiche liquide .15cl de fond de veau .Huile d'olive extra vierge .2cl d'Armagnac .Sel et poivre .Fleur de sel - <a href="http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/" rel="directory">Taggliatelles with truffles</a> <div class='rss_texte'><div>Pour 4 personnes en entrée<br /> (comptez 500g de tagliatelles pour 4 personnes en plat) :<br /> .350g de tagliatelles fraiches<br /> .150g de foie gras cru<br /> .60g de truffe noire du Périgord<br /> ou 30g de truffe blanche d'Alba<br /> .30cl de crème fraiche liquide<br /> .15cl de fond de veau<br /> .Huile d'olive extra vierge<br /> .2cl d'Armagnac<br /> .Sel et poivre<br /> .Fleur de sel</div></div> http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/article/preparation-18 http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/article/preparation-18 2009-06-15T12:56:09Z text/html fr Webmaster .Verser la crème dans un saladier .Couper les truffes en fines tranches .Ajouter les tranches de truffe dans la crème .Laisser macérer 12h à 24h au réfrigérateur .Egoutter les morceaux de truffe et conserver la crème .Porter le fond de veau à ébullition dans une casserole .Ajouter l'armagnac que vous aurez préalablement flambé .Réduire le feu sur un feu moyen .Ajouter le fond de truffe, la crème et le jus de truffe .Ajouter 20g de foie gras cru coupé en tout petit morceaux .Laisser fondre le (...) - <a href="http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/" rel="directory">Taggliatelles with truffles</a> <div class='rss_texte'><div>.Verser la crème dans un saladier<br /> .Couper les truffes en fines tranches<br /> .Ajouter les tranches de truffe dans la crème<br /> .Laisser macérer 12h à 24h au réfrigérateur<br /> .Egoutter les morceaux de truffe et conserver la crème<br /> .Porter le fond de veau à ébullition dans une casserole<br /> .Ajouter l'armagnac que vous aurez préalablement flambé<br /> .Réduire le feu sur un feu moyen<br /> .Ajouter le fond de truffe, la crème et le jus de truffe<br /> .Ajouter 20g de foie gras cru coupé en tout petit morceaux<br /> .Laisser fondre le foie gras dans la sauce pendant 10 minutes à feu doux<br /> .Rectifier l'assaisonnement</div></div> http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/article/suggestions-19 http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/article/suggestions-19 2009-06-15T12:56:13Z text/html fr Webmaster Vous pouvez rafraîchir l'ensemble de la préparation en ajoutant un peu de ciboulette et de persil plat haché. - <a href="http://www.truffeshenras.com/9/cooking-and-truffes/taggliatelles-aux-truffes-24/" rel="directory">Taggliatelles with truffles</a> <div class='rss_texte'><div>Vous pouvez rafraîchir l'ensemble de la préparation en ajoutant un peu de ciboulette et de persil plat haché.</div></div> http://www.truffeshenras.com/9/news-18/article/ouverture-de-la-nouvelle-boutique-20 http://www.truffeshenras.com/9/news-18/article/ouverture-de-la-nouvelle-boutique-20 2009-06-15T13:00:11Z text/html fr Webmaster - <a href="http://www.truffeshenras.com/9/news-18/" rel="directory">news</a>