Gastronomixs

Frozen white truffle disc

André Chiang, was born in Taiwan. At just fifteen years of age he moved to the south of France to train under famous French chefs Jacques and Laurent Pourcel at Le Jardin des Sens in Montpellier. Here his culinary journey began. Nine years later he became head chef of the three Michelin-starred restaurant. André also worked under some of France’s most respected chefs such as Pascal Barbot, Pierre Gagnaire, Joël Robuchon, and Michel Troisgros. At the age of 30 he decided to travel back to Asia and rediscover his Asian roots, bringing his talent and French techniques with Mediterranean influences to Singapore. He quickly became one of the most influential chefs in Asia.

Restaurant André opened in 2010 where André uses fresh artisan produce selected by the artisans themselves daily, to create spontaneous dishes that reflect his roots in Southern French cuisine. ‘Unique’, ‘pure’, ‘texture’, ‘memory’, ‘salt’, ’south’, ‘artisan’, and ‘terroir’ are the eight most important words in his restaurant. They stand for everything that is developed at Restaurant André. With this restaurant, André gave form to his own brand based on self-knowledge and stimulated his own creativity.

The restaurant is currently number 32 on the World’s 50 best restaurant and number 3 in Asia’s 50 best restaurants.

Creation by André Chiang, Restaurant André, Singapore. 

Frozen white truffle disc

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Ingredients

130

ml

chicken stock

70

g

white truffle, thoroughly cleaned with a brush

30

g

caster (superfine) sugar

30

g

isomalt

7

g

liquid glucose

5

g

white truffle kuzu

10

g

fromage blanc

20

g

white truffle, thoroughly cleaned with a brush

100

g

Les verger Boiron pear purée

200

g

fromage blanc

30

ml

water

1

g

agar agar

Preparation method: white truffle kuzu
  • Boil the chicken stock until reduced by half, then chill.
  • Cut the truffle into small pieces.
  • Put into a Vitamix with the chilled stock and blend until smooth.
  • Pour into a pan and add the remaining ingredients.
  • Heat, whilst stirring, until the mixture thickens.
  • Remove from the heat and cool, then chill overnight.
  • Spread the mixture thinly on a Silpat and dry overnight at 70ºC/150ºF.
  • Cool, then store in an airtight container until required. 
Preparation method: truffle-pear jelly
  • Chop the truffle into small pieces.
  • Put into a Vitamix with the pear purée and fromage blanc and blend until smooth.
  • Combine the water and agar agar in a small pan and bring to a boil.
  • Stir into the purée then pour into a small tray to a 1cm/1/2 inch thickness and allow to set.
  • Cut out 3cm/11/4 inch donut shapes with a cutter.
Finishing and preparation
  • Chop the white truffle mix and the fromage blanc and stuff the hole of the doughnut-shaped jelly.
  • Close both ends with truffle kuzu like a sandwich and place the kuzu on the white truffle and serve immediately. 

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