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1/5 Easy




Ingredients for 4 persons

Brioche - 500 gr.
Butter - 60 gr.
Egg - 1 piece
Milk - 100 gr.
Brown sugar - 50 gr.
Cream - 50 ml.
Seasonal truffle
Monarq Osetra Caviar - 125 gr. or 250 gr.


For the French toast:

  1. Cut the brioche into uniform slices of about 125g and let it dry for one to two hours.
  2. In a mixing bowl, combine the milk, cream, egg, and 30g of sugar.
  3. Soak the brioche pieces for 1 minute, then pan-fry them on both sides with 20g of butter and the remaining brown sugar.

For the truffle butter:

  1. Whisk 40g of butter with about 40g of grated or chopped truffle.
  2. Season with sugar and salt. Assembly:
  3. Warm up the brioche in the oven, then once warm, brush it with the truffle butter.
  4. Grate a few pieces of fresh truffle.
  5. Top with a generous serving of Monarq Osciètre Caviar.

Recipe created by Jacopo Romagnoli, Chef of the Café de la Plage restaurant at the Grand Théâtre de Genève.

    Caviar featured in this recipe



    From CHF 220.00