Ingredients to serve four

• Brioche – 500 g
• Butter – 60 g
• 1 egg
• Milk – 100 g
• Brown sugar – 50 g
• Cream – 50 ml
• Seasonal truffle
• Monarq Ossetra caviar – 125 g or 250 g

Instructions

For the soaked brioche:

1. Cut the brioche into even slices of around 125 grams and dry it out for around one to two hours.
2. In a mixing bowl, mix the milk, cream, egg and 30 grams of sugar.
3. Soak the brioche pieces in this mixture for 1 minute and then fry them on both sides with 20 grams of butter and the remaining brown sugar.

For the truffle butter:

1. Whisk 40 grams of butter with around 40 grams of grated or finely chopped truffle.
2. Season with sugar and salt.

Assembly:

1. Reheat the brioche in the oven and, once warm, brush it with the truffle butter.
2. Grate a few pieces of fresh truffle.
3. Garnish with a generous amount of Monarq Ossetra caviar.

Recipe by Jacopo Romagnoli, Chef du restaurant Café de la plage au Grande théâtre de Genève