Foie gras (cooked, but cold) on a (cold) baguette with raw truffle. This is the best mixture so far. All of the ingredients shine and marry well. Maybe this is the reason that truffles go so well on neutral foods (noodles, gnocchi, potatoes, bread, butter, cream and eggs). Chefs must find in these foods a trampoline on which truffles jump to your senses.
The baguette with its blond, crusty crust and the fattiness of the foie gras make the truffle sing, the flavors are very complex and long. I’m starting to realize that truffles need some form of fat to express its full potential. Sort of like perfume that needs an oil base.