Maison de la truffe is definitely worth trying if you are a truffle lover. The chefs trained under the expertise of Alain Ducasse and Bernard Loiseau, create a thousand ways to prepare truffles in creative recipes. What's amazing about this restaurant is that all of the dishes could be prepared with or without truffles; and you can actually choose between seasonal or black truffle . For entree i had the king crab salad with mousse d'avocats and milk almond jelly, it was a light and refreshing salad and i loved the combination of the crab with the lightly sweet milk almond jelly. You can also share for entree the plate with little bites of the tarama truffe, emiette de tourteau, saumon fumee et ses oeufs. As for the main course we had the risotto with scampi and truffles and tagliatelles with foie gras, truffles and truffled cream. Both dishes were really good and they were very generous with the amount of truffles used.
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