Jerusalem artichokes and black truffle

Jocelyn Herland

Jocelyn Herland

27th February 2018

Jerusalem artichokes and black truffle

This delicious recipe is featured on the menu at Le Meurice in Paris.


  • Jerusalem artichoke’s mash:
  • 200g of sourdough bread
  • 1L milk
  • 200g of Jerusalem artichoke
  • PM salt
  • PM minced black truffle
  • Sauce:
  • 75g of shallots
  • 150g of Jerusalem artichokes with skin (just washed)
  • 1 clove of garlic
  • 250g vegetable stock
  • 100g of milk cooked Jerusalem artichokes
  • 40g of sherry vinegar
  • 20g truffle juice
  • 100g of butter
  • 2g pepper mignonette
  • Jerusalem artichoke with truffle juice:
  • 500g Jerusalem artichoke (size of ping-pong ball)
  • 200g truffle juice
  • 60g of olive oil
  • Green mustard condiment:
  • 300g of green mustard leaf
  • 1 tea spoon of Dijon mustard
  • 1 tea spoon of shallot cooked in red wine vinegar
  • 2 coffee spoon of lemon juice
  • 2 coffee spoon of sherry vinegar
  • 50g of olive oil of Casanova
  • PM salt and pepper
  • Black truffle condiment:
  • 100g of black truffle
  • 5g of garlic
  • PM salt/pepper/oil of olive
  • Crush mortar truffle and garlic then emulsify oil. Season.


Burn the bread until it is black, then put it to infuse into the milk about 30'.
Then pass the milk, add the peeled Jerusalem artichokes let cook it, season with salt.
Once it’s cooked, mix in the thermomix.
PM dry fennel
Cook the Jerusalem artichokes and shallots minced with butter. Deglaze with the sherry vinegar and truffle juice and pour in broth and milk.
Let it cook then pass.
Wash, Peel and scrub Jerusalem artichokes. Put them in vacuum bags with truffle juice and olive oil. Cook at 90 ° c for 1 h 30, reduce the cooking juice.
Wash the mustard Leaves. Put all the elements in the thermomix until obtaining a smooth condiment.
Crush mortar truffle and garlic then emulsify oil. Season.
Peel the Jerusalem artichokes, cut into chips with the mandolin and put them on a film plate. Season with olive oil and salt, put in the microwave 3' at the average power to avoid staining, then put them in incubator 30'.
Put the artichokes at 170 ° C for 1 h. Reduce at 120 ° C for again 15'. Let finish dry in oven then mix and strain.
Mix the bread and let it dry.
Hot: Finish to season the puree with minced truffle. Draw a horizontal tear on the plate. Drop a net reduction of juice of truffle in the middle of the tear.
Warm the Jerusalem artichokes in the pan with a little butter juices, bread in half with bread crumbs and heat them in the oven. Have on the tear Jerusalem artichokes roast, the breaded and reduce juice.
Put a little mustard condiment between elements. Decorate with green mustard leaves, chips of Jerusalem artichokes and skin powder, a little bit of black truffle condiment.
Sauce: Sauté the truffle chopped in oil. Deglaze with truffle juice and sherry vinegar. Add the sauce and season. Grated truffle on top.

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