Cooking in Provence: Truffle WORKSHOP Sample schedule

 from January 2015

 

MONDAY

'WELCOME TO CHANTEDUC' DINNER

Menu:

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

Chez Raymond’s Boudin Blanc
Winter “White” Pork Sausage with Truffles and Truffled Mayonnaise

Mozzarella and Truffle Tartines(Open-Faced Sandwiches)

Jerusalem Artichoke Soup with Truffles Matchsticks
and French Tourangelle Walnut Oil

Seared Foie Gras with Truffles
Roasted Pumpkin-Honey Puree with Pumpkin Spices
Cocos Blancos with Truffle Cream

Mixed Winter Greens dressed with
Huile d’Olive Nouvelle de Provence 2016-2017
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
Buttermilk and Honey Sorbet

Fresh and Candied Ginger Squares with Fresh Ginger Sorbet 

Champagne
Roses de Jeanne Blanc de Noirs Cote de Bèchalin
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 2009
  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 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
Fresh Rosemary Sorbet

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

Châteauneuf-du-Pape Blanc Blanc Clos La Roquette 2015
34% Grenache Blanc, 33% Clairette, 33% Roussanne
Importer: Diageo Wines 646 223 2200

Domaine Giraud
Côtes de Rhone Blancs Vielles Vignes 2015
Bourboulenc, Clairette, Grenache Blanc, Roussanne
Importer : European Cellars


TUESDAY DINNER


Evening cooking class and preparation of truffle dinner at Chanteduc

Brief Discussion of Wines for the Week

Menu:

Joel's Truffled Langoustines

Truffled Croque Monsieur

Artichoke and Truffle Soup

Grilled Scallops in their Shells
with Truffle Butter and Truffle Matchsticks

Winter Salad Greens with Chanteduc 2015-2016 Olive Oil

Fourme d'Ambert aux Truffes
Blue Cow’s Milk Cheese with Truffles  

Bittersweet Chocolate Satin with Chocolate Nibs  

Prepare for Friday lunch :
Salt-cured Foie Gras
Lemon Semifreddo
Candies Lemon

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:


Légumes du Moment à la Truffe Noire Ecrasée
Seasonal Vegetables withe Black Truffles
2014 Condrieu Perret

Cassolette Truffe, Pomme de Terres et Cebettes Vinaigrette Truffée
Truffle Casserole, Potatoes, and Scallions with Truffled Vinaigrette
2011 Château des Amoureuses blanc

Soupe de Petits Artichauts Violets à la Truffe Pilée
Purple Artichoke Soup with Ground Truffles
2015 Châteauneuf-du-Pape blanc Clos Mont-Olivet

Truffe Entier Cuite au Lard de Cochon Noir de Bigorre
Whole Truffle Cooked in Bacon
2004 Gigondas rouge Domaines Perrin
Vieilles Vignes Prephyloxériques

Brie de Meaux Truffée
Truffled Brie


Crème Glacée Truffée
Truffle Ice Cream


1998 Vin liquoreux 2015 Châteauneuf-du-Pape Domaine la Charbonnière

 


THURSDAY

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

 

White Châteauneuf-du-Pape Wine Tasting at Oustalet in Gigondas
with sommelier Hugo

Wines Tasted:

2012 Châteauneuf-du-Pape blanc Domaine Pierre André

2014Châteauneuf-du-Pape blanc
Domaine La Barroche

2010 Châteauneuf-du-Pape blanc Château La Nerthe

  2015 Châteauneuf-du-Pape blanc
  Le Clos du Caillou Les Safres

 

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

Menu:

L'Oeuf Coque au Buerre aux Truffe Noir et Ses Mouillettes
Soft Boiled egg with Truffled Butter and Soldiers

Raviole aux TruffesL'Oeuf Coque au Buerre aux Truffe Noir et Ses Mouillettes
Soft Boiled egg with Truffled Butter and Soldiers

La Châtaigne à la Truffe Noire sur un Velouté
Truffled Chestnut and Chestnut Soup

Le Bar Minéral à la Truffe Noire
Truffled Sea Bass

Pluma de Cochon, Truffe Noire à la Paysanne
Pork Pluma with Black Truffles

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

Pomme au Four sous un Voile de Truffe Noire
Baked Apples Under a Veil of Black Truffle

2012 Domaine des Tours Vin de Pays du Vaucluse

2014 Domaine Le Clos des Cazaux Vieilles Vignes

1992Châteauneuf-du-Pape rouge Clos Mont-Olivet


FRIDAYLUNCH
 

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

Menu:

Magic Morel Soup with Truffles and Foie Gras

Walter’s Truffled Scrambled Egg
 
Serge’s Warm Truffled Parmesan with Welcome Green Sala 

Lemon Semifreddo with Candied Lemon

Châteauneuf-du-Pape Blanc Clos La Roquète 2015
Clairette, Grenache Blanc, Bourboulenc
Importer: Alain Junguenet

Châteauneuf-du-Pape Rouge Château de Beaucastel 2001
Hommage a Jacques Perrin
Importer : Robert Haas
 

Châteauneuf-du-Pape Rouge Château de Beaucastel 2001
Hommage a Jacques Perrin
Importer : Robert Haas


Quote of the Day:

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


Vote for Best Tastes of the Week :

 

CHANTEDUC:

**morels

**scallops

**langoustines

**semifreddo

eggs

jerusalem artichoke soup

seared foie gras

 

RESTAURANT DISHES:

Beaugraviere : potatoes and truffles

Oustalet : chestnut soup

Pork and potatoes

 

Best Wines :

All the white CDP

Yquem

Magni CDP

Coudelet