RECIPE N°3: Brie de Meaux with truffles, artichoke & black truffle cream and caramelised walnuts

Highly regarded by cheese fans, the Brie de Meaux with truffles boasts a creamy texture that is dotted with truffle inclusions for added refinement and intensity. This most sophisticated of cheeses will delight even the most discerning of greatest gourmets.

If you love truffles, then Chef Christian LE SQUER has accompanied this delicious cheese with a creamy sauce that evokes the truffle once more as its main ingredient. Blended with artichoke and walnuts, the Rolls Royce of fungi conveys all of its delicacy and intense woody and animal notes.

This recipe is packed with truffle surprises for those who love them the most.




Brie de Meaux with truffles, artichoke & black truffle cream and caramelised walnuts


Preparation time: 15 minutes

Ingredients – 4 servings:


The four main ingredients used in this recipe have been curated in an A L’Olivier branded gift box

  • 300 g Brie de Meaux with truffles
  • 200 g mesclun salad mix
  • 50 g walnuts
  • 1 tablespoon sugar
  • Pinch of chopped chives
  • 4 chicory leaves




In a mixing bowl, combine the artichoke truffle paste with the black truffle infused olive oil, virgin walnut oil and sherry vinegar.

– Dressing

Cut a large slice of Brie per person and set aside at room temperature.
In a saucepan, make a caramel. To do this, brown the sugar over a low heat without using any water or fat.
Add the nuts and coat in the caramel.



Place the slice of Brie in the center of the plate
Sprinkle over few mesclun, chicory leaves and chopped chives.
Place a caramel coated nut on one side of the slice of Brie. On the other side, place a spoonful of  artichoke truffle paste




Download the recipe sheet, click here: