Organic eggs with truffled manioc and passion fruit


Marcel Ravin, Chef at Le Blue Bay, is happy to present one of his signature recipes.

oeuf de poule recette
Organic eggs with truffled manioc and passion fruit

Marcel Ravin – Le Blue Bay



Servings: 4


Soft-boiled organic eggs 

- 4 eggs

Cook the room temperature eggs using an immersion cooker for 1 hour and 30 minutes at 62°C. Remove from the water for 30 minutes then cook using ice.


Creamy manioc

- 500 g manioc

- 1 L milk

- 1 L water

- 1 allspice leaf

- 100 g crème fraiche

- Truffle oil

- 3 tablespoons whipped cream

- Salt and pepper


Peel and cook the manioc in water, salt and an allspice leaf.

Cover with baking paper.

After cooking, strain then mix while hot with crème fraiche.

Strain with the conical strainer.

Reheat with a drizzle of truffle oil, salt and pepper. Add whipped cream.


Passion fruit emulsion

- 200 g shallots

- 1 tablespoon honey

- 1 pinch mace

- 2 small tablespoons star anise

- 2 capsules green cardamom

- 5 cl white vinegar

- 25 cl white wine

- 500 g passion fruit pulp

- 500 g whole milk

- 300 g liquid cream

- 125 g butter

- 15 cl Xérès vinegar

- Saffron stigma


Thinly slice the shallots and sweat with butter, spices and honey. Deglaze with vinegar and add white wine. Reduce and add passion fruit pulp. Reduce to half. Add cream, milk and saffron stigmas. Boil. Whisk in butter, filter and emulsify.


Truffled bread fingers

- 200 g butter

- 100 g black truffle oil

- Salt and pepper

- 50 g black truffle, sliced

- 2 slices of white bread


Toast the bread in a toaster oven. Mix the butter, salt, pepper and truffle oil. Spread a thin layer of the mix on both sides of the bread. Cover with thin slices of pre-sliced black truffle. Score the bread, compress and cut into bread fingers.


Plate the creamy manioc in a bowl or hollow dish. Break the egg in the middle. Add the passion fruit emulsion. Finally, plate the truffle slices and truffled bread fingers.


Book your table at the restaurant Le Blue Bay and discover all recipes of our Chef Marcel Ravin at : (377) 98 06 03 63.