Cooking in Provence: Truffle WORKSHOP Sample schedule

 from FEBRUARY 2018

 

MONDAY

'WELCOME TO CHANTEDUC' DINNER

Menu:

New-Season Cured Green Provençal Olives with Wild Fennel
Chanteduc Brined Black Olives  

Black Truffle Open-Faced Sandwiches

Jerusalem Artichoke Soup with Truffles Matchsticks
and French Tourangelle Walnut Oil

Guinea Hen Roasted in the Wood Oven with Sauce Poulette
Steamed Pumpkin-Honey Puree with Pumpkin Pie Spices
Cocos Blanc with Truffle Cream

Mixed Winter Greens dressed with
Huile d’Olive Nouvelle de Provence 2017-2018
Truffle Salt

Homemade Organic Sourdough Bread

Régalis aux Truffles
Rare Blue Sheep’s Milk Cheese from the Basque Region

Honey-Poached Pears in Beaumes de Venise
Fresh Rosemary Sorbet

 

Champagne
Roses de Jeanne Blanc de Noirs Côte de Val Vilaine
100% Pinot Noir
Importer : Polaner Selections, Mt Kisco NY 914 244 0404

Châteauneuf-du-Pape Blanc
Châteauneuf-du-Pape Blanc Domaine Patrice Magni 2015
Cuvée Roussanne 100% Roussanne
Importer: Domaine Select: domaineselect.com

Côtes-du-Rhône Rouge
Clos Chanteduc 2008
  60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault
Importer : Eric Solomon www.europeancellars.com

Muscat de Beaumes de Venise Domaine Bernardins 2015
100% Muscat
Importer: Kysela Père et Fils


TUESDAY

Quick tour of the weekly market
 
Morning cooking class and lunch at Chanteduc

Discussion Topics : 
 Kitchen Habits, Pot Sizes; Kitchen Organization and Design:  
Mis en Place; “Keeping Things Neat for your Neighbor”; Handling and Storing Truffles (the art of infusing)     

Making Truffle Butter, Truffle Cream, Truffle Salt, 
Dried Morel and Cèpe Powder

Magic Cèpe Mushroom Soup with Truffle Matchsticks

Risotto with Truffles

Belgian Endive, Chive and Truffle Salad with Hazelnut Oil Dressing

Couloummiers aux Truffes
Cow’s Milk Cheese from Champagne with Truffles

The Apple Lady's Apple Cake
 Buttermilk and Honey Sorbet

Prepare for Tuesday dinner:
Truffled Croque Monsieur 
Bittersweet Chocolate Satin with Chocolate Nibs

Lirac Blanc 2017
Domaine de la Mordorée
Grenache Blanc, Viognier, Roussanne, Marsanne, Picpoul, “and others”
Importer: Kysela Père

 


TUESDAY DINNER


Evening cooking class and preparation of truffle dinner at Chanteduc

Menu:

Small bites: Truffled Croque Monsieur

Joel's Truffled Langoustines

Grilled Scallops in their Shells
with Truffle Butter and Truffle Matchsticks

Pine Nut, Pancetta, Goat Cheese, and Truffle Salad

Winter Salad Greens with Chanteduc 2015-2016 Olive Oil

Brillat Savarin aux Truffes
Triple-Cream Cow’s Milk Cheese with Truffles  

Bittersweet Chocolate Satin with Chocolate Nibs  

Châteauneuf-du-Pape Blanc St Prefert 2016
Grenache Blanc, Roussanne, Clairette, Bourboulenc
Importer: Alain Junguenet

 


WEDNESDAY

Depart Chanteduc in chaffeured cars for a truffle hunt
wit Christian Allègre and his labrador 'Chou Chou" in Richerenches

Followed by special truffle lunch prepare by Chef Jullien
La Beaugravière
84430 Mondragon
 

Menu:


Millefeuille truffe et pomme de terre (truffle and potato millefeuille)
Brunoise artichauts truffée (Truffles artichoke brunoise)
Soupe truffes et cèpes bouillon de poule (Truffle + cèpe soup with chicken bouillon)
Suprême de poularde de Bresse truffée en demi-deuil (Truffled chicken breast in demi-deuil)
Chausson de truffe et foie gras (Truffle + foie gras in pastry
Brie de Meaux truffé (Truffled Brie)
Crème glacée truffée (Truffled ice cream)

2016 Viognier Close de Sainte-Anne
Importer: Robert Bath Imports 707 967 8089

2016 Châteauneuf-du-Pape blanc La Bastide Saint Dominique
Importer: Wines and Beyond Imports www.wineandbeyondimport.com

2015 Saint Joseph blanc Pierre Gonon
Importer: Kermit Lynch

2012 Châteauneuf-du-Pape rouge Domaine La Charbonnière
Importer: Alain Junguenet

1998 Vin blanc liquoreux Domaine La Charbonnière
Importer: Alain Junguenet


THURSDAY

Tour of Plantin Truffle Atelier with Christopher Poron Puymeras
www.plantin.com

 

Tasting of varied Châteauneuf-du Pape wines
with sommelier Hugo Boulay, L'Oustalet in Gigondas

Wines Tasted:

Château de Beaurenard blanc 2016
Importer: Citadel Trading Corp. www.citadel-trading.com

  Château de Beaucastel blanc 2016
  Importer: Neil Rosenthal

  Eddie Féraud rouge Raisins Bleues 2014
  Importer: J + J Imports www.jjimports.com

  Domaine la Barroche 2012
  Importer: Ideal Wine & Spirits www.idealwine.us

  Domaine Gérard Charvin 2011 
  Importer: Weygandt Metzler

 

Followed by special truffle lunch prepared by
Laurent Deconinck, L'Oustalet, Gigondas

 

Menu:

Assiette de Toasts à la Truffe Noire
Black truffle toasts

L'Oeuf Coque et Mouillettes à la Truffe Noire
Soft Boiled egg and Soldiers with black truffles

 Soupe de Topinambours sur un Confit d’Oignon
Jeruselum Artichoke Soup with Onion Confit

Bar Sauvage Cuit Vapeur sur un Pistou de Pousses d’Epinard Pilées à la Truffe Noire
Truffled Sea Bass on a spinach pistou

Veau de Lait, le Ris Meunière aux Amandes
Milk-fed veal, almond 'meurnière' sweetbreads

Pérail de Brebis des Hauts Plateaux à la Truffe Noire
Truffled "Le Pérail" Sheep's Milk Cheese

Pomme au Four sur un Voile de Truffe Noire
Baked Apples under a Veil of Black Truffle

Julien Pilon, Crozes Hermitage 2015  (no known importer)

Domaine des Bosquets
Gigondas 2011
Importer : Eric Solomon

 


FRIDAYLUNCH
 

Tasting of this season’s Huile Nouvelle Olive Oil and varied truffle oils
 
Morning cooking class and lunch preparation at Chanteduc

Menu:

Spiced Pumpkin Soup with Truffle Matchsticks

Walter’s Truffled Scrambled Eggs
 
Warm Artichoke, Parmesan, Nut Oil & Truffle Salad

Clementine Clafoutis

 


Quote of the Day:

“Don’t cry because it’s over, smile because it happened"
 


Vote for Best Tastes of the Week :

 

CHANTEDUC:

**Guinea Hen

**Magic Mushroom Soup

**Scallops

**Poached Pears

Wine: Châteauneuf du Pape Blanc Patrice Magni 2015

 

RESTAURANT DISHES:

 

Beaugraviere : potatoes , poularde, truffle ice cream

Oustalet : Eggs, Sea Bass with Spinach Pistou

Wine: Châteauneuf du Pape Blanc Domaine de Beaurenard  2106