There is one dish at Michel Rostang in Paris that is an absolute must. It is Rostang’s truffle sandwich – the most decadent take on a grilled sandwich ever invented. It is worth going for just that.
Yes, it is expensive.
LE “SANDWICH” TIEDE A LA TRUFFE FRAÎCHE * 98 €
au pain de campagne grillé et beurre sale
But then, you could always make it at home!
Recipe: Le sandwich tiede a la truffle fraiche au pain de campagne grille et beurre sale
1 oz. fresh very aromatic black truffle
2 T salted butter (beurre de guerande) at room temperature
2 slices of country bread (poilane style) tsp. salt preferably french fleur de sel. * more info.
Cut the truffles into slices about 1/2 to an inch. Lavishly place the butter on both slices of bread.
Sprinkle with fleur de sel. Place one slice of bread with overlapping slices of truffle and cover with the other slice of bread.
Wrap the sandwich in plastic wrap and refrigerate for at least 24 hours. When ready to eat, grill on both sides under the broiler or in a toaster oven, one side at a time.