Make at home the recipe of our Executive Chef Flora Mikula of Buckwheat Galette with truffled ham, parmesan and egg.

For an original candlemas, opt for Flora Mikula’s gourmet recipe! 

• 200g of flour
• 100g buckwheat flour
• 3 eggs
• ½ litre of milk
• 30g melted butter
• Fleur de sel
• 2 slices of white ham with truffles
• 4 eggs
• 40g of parmesan shavings
• 5g of black truffle chips (optional)

Preparation steps

1. Mix in a bowl the two flours with the eggs, milk, melted butter and salt.
2. Leave the dough to rest for one hour.
3. Cut the white ham with truffle into small cubes,
4. Grease a hot frying pan with butter,
5. Pour a ladle of thick pastry (1/2 cm),
6. Turn the cake over and break an egg in the centre.
7. Place the diced ham with truffle and Parmesan cheese shavings in the middle.
8. Cover the pan with a plate to cook the egg.
9. Once cooked, gently remove the pancake from the pan.
10. Cook a second pancake and then turn the pancake over and sprinkle with parmesan.
11. Once the cheese has melted, remove the pancake from the pan by gently placing it on top of the first pancake.
12. Cut the pancake in half and sprinkle it with truffle bits.

You can serve the galette with a seasonal salad!