Preparation
For the French toast:
- Cut the brioche into uniform slices of about 125g and let it dry for one to two hours.
- In a mixing bowl, combine the milk, cream, egg, and 30g of sugar.
- 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:
- Whisk 40g of butter with about 40g of grated or chopped truffle.
- Season with sugar and salt. Assembly:
- Warm up the brioche in the oven, then once warm, brush it with the truffle butter.
- Grate a few pieces of fresh truffle.
- 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.