Carpaccio of Pig’s Feet, Celery, and Black Truffles

La Carpaccio de Pieds de Porc et de Truffes

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Sometimes you fall so in love with the presentation of a dish, you decide then and there to make it. This is exactly what happened to me when I first tasted this dish, a creation of the brothers Jacques and Laurent Pourcel of the restaurant Le Jardin des Sens in Montpellier.

Their dish consists of thinly sliced boned pig’s feet smothered with fresh favas, lots of thin sliced black truffles, a truffle vinaigrette, bits of tomato, and a few sprigs of fresh chervil. It was a stunning p