The ‘Pays du Grand Bergeracois’ in the heart of the « Périgord Pourpre » (so-called because of the colour and predominance of its vines) is known far and wide for its exceptional gastronomy. The truffles, foie gras, confit, magret, cèpes and myriad of other delights which laden down Périgourdin tables are renowned world-wide.

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Ingredients • 300g Cèpe mushrooms preserved in oil • 200g Béchamel sauce • 8 eggs • 50g butter • 50g double cream • 25g truffle shavings • 1 shallot • Salt, pepper	Mushroom and Truffle Soufflé Serves 4 Preparation : 20 min. Cooking Time : 25 min.
Method Chop the cèpes very finely and fry in butter with the very finely chopped shallot. Add the Béchamel sauce and leave to simmer for 15 minutes over a low heat. Add the butter, cream, 4 egg yolks, truffle shavings, salt and pepper. Beat the egg whites until firm but not stiff. Add in two stage to the mixture in the soufflé dish. Cook in a hot oven for 25 minutes. Serve immediately to preserve the flavours. Bon appétit!
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