LOU RABASSO
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Lou rabasso, it's patois truffle. A decade ago, the father of the boss Brigitte Ayzac developed the recipe for aperitif, based on dry white wine, sugar, aroma and black truffle juice. Besides this flagship product of the house, you can find oil with truffle, balsamic vinegar, truffle mustard, mustard mustard, among other delicately crafted truffles based on products that are rigorously selected. Not to forget at the time of aperitif a truffle spread. A dedicated address, we will have understood, to the black diamond whose flavor is so powerful that a lamella is enough to fragment an egg to the hull…
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