The great chef of Lyon, Jean-Paul Lacombe of the restaurant Léon de Lyon is very fond of truffles. He regularly goes to the Richerenches truffle market and peppers, if we may say so, numerous dishes with the black diamond. It is on a slice of bread, roasted with some olive oil and some small strips of thick cut truffles and strewed with Guérande salt that he prefers it. Try …

Pour the milk in a pan with 50cl of water. Add the salt, bring to boil and add the macaroni.
While it is cooking, prepare the sauce for the gratin. Dilute the stock cubes with 50cl of warm water, and then reduce it by ¾ in a pan. Add the cream and let it reduce again, until thickened. Thin down this cream with the juice of the truffles. The consistency must be very smooth; to get perfect consistency, use a mixer. Pre-heat the oven to 160° (Th. 5-6)

Arrange the macaroni in a gratin dish; insert small slices of fresh truffle. Cover with the sauce, sprinkle with bread-crumb and brown in the oven.