Cooking in Provence: Truffle WORKSHOP Sample schedule
from FEBRUARY 2019
MONDAY
'WELCOME TO CHANTEDUC' DINNER
Menu:
Walter’s Truffle Tartines
JR’s Crème de Foie Gras
Local Farm Guinea Hen Roasted in the Wood Oven
with Preserved Truffle Cream Sauce
Steamed Pumpkin-Honey Puree with Pumpkin Pie Spices
Local Cocos Blanc with Truffle Cream
Mixed Winter Greens dressed with
Huile d’Olive Nouvelle de Chanteduc 2018-2019
Truffle Salt
Homemade Organic Multigrain Bread
Brillat Savarin aux Truffes
Triple-Cream Cow’s Milk Cheese with Truffles
Honey-Poached Pears in Beaumes de Venise
Fresh Rosemary Sorbet
Champagne
Roses de Jeanne Blanc de Noirs Côte de Val Vilaine
100% Pinot Noir
Châteauneuf-du-Pape Blanc
Châteauneuf-du-Pape Blanc Domaine Patrice Magni 2017
Cuvée Roussanne 100% Roussanne
Côtes-du-Rhône Rouge
Clos Chanteduc 2013
60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault
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); poultry stock
Menu:
Making Truffle Butter, Truffle Cream, Truffle Salt,
Dried Morel & Cèpe Powder, Poultry Stock
Magic Cèpe Mushroom Soup with Truffle Matchsticks
Walter’s Truffled Scrambled Eggs
Truffled Saint Marcellin
Cow’s Milk Cheese from the Lyon region
The Apple Lady’s Apple Cake
Buttermilk and Chanteduc Honey Sorbet
Châteauneuf-du-Pape Blanc Raymond Usseglio 2017
Cuvée Roussanne 100% Roussanne
Prepare for Tuesday dinner:
Truffled Croque Monsieur
Bittersweet Chocolate Satin with Chocolate Nibs
TUESDAY DINNER
Evening cooking class and preparation of truffle dinner at Chanteduc
Menu:
Small Bites: Truffled Croque Monsieur
Seared Monkfish with Truffled Sauce Poulette, Chives
Belgian Endive, Pine Nut, Pancetta, Chive, and Truffle Salad
Coulommiers aux Truffe
Bittersweet Chocolate Satin with Chocolate Nibs
Châteauneuf-du-Pape Blanc Chateau Fortia 2017
70 % Roussannne, 20% Clairette, 10% Grenache Blanc
Prepare “Just Apples” for Friday lunch
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:
Toast de Truffe
Truffle Toasts
Légumes du moment mijotés à la truffle noire écrasée
Seasonal vegetables stewed with crushed black truffles
Velouté de potiron truffe
Pumpkin and truffle soup
Coquilles Saint-Jacque picquées de truffe poêlées
Scallops stuffed with truffles and seared
Chausson de truffe et foie gras
Puff pastry filled with a whole truffle and seared foie gras
Crème glacée truffée
Truffle ice cream
Viognier Domaine Sainte-Anne
Magnum of white Châteauneuf-du-Pape Clos Mont Olivet 2016
Domaine Gourt de Mautens Blanc 2014
Red Châteauneuf-du-Pape Domaine Pegau 1994
Sweet white wine Domaine de la Charbonnière 1998
THURSDAY
Tour of Plantin Truffle Atelier with Christopher Poron Puymeras
www.plantin.com
Wine tasting at Domaine Santa Duc
with our own winemakers Yves ad Benjamin Gras, in Gigondas
Special truffle lunch prepared by chef Philippe Zemour at Bistro du’O
Menu:
Amuse Buche Truffée
Creamy scrambled eggs, bacon, and truffles
Noix de Saint Jacques céleri/truffle/beurre blanc/foie gras
Scallops with celery root and foie gras in beurre blanc
Raviole/truffe/potimarron/noisette
Ravioli with truffles, pumpkin and hazelnuts
Filet de veau/topinambours/truffe/jus du sautoir
Filet of veal with Jerusalem artichokes, truffles, and truffled pan juices
Brillat-Savarin râpé de truffe noire
Triple cream cow’s milk cheese from Normandy, with black truffle shavings
FRIDAYLUNCH
Tasting of this season’s Huile Nouvelle Olive Oil and varied truffle oils
Morning cooking class and lunch preparation at Chanteduc
Menu:
Guy Savoy’s Toasted Brioche, Foie Gras, Truffles on a Stick
Jerusalem Artichoke Soup with Truffles
Risotto with Truffles
Mushroom, Parmesan, Local Almond, Pancetta, and Truffle Salad with Chanteduc Olive Oil
“Just Apples” with Rosemary-Flecked Crème Fraiche
and Cookie Crumbles
Châteauneuf-du-Pape Blanc
Château de Vaudieu 2012
75% Grenache Blanc, 25% Roussanne
Quote of the Day:
“Don’t cry because it’s over, smile because it happened"
Vote for Best Tastes of the Week :
CHANTEDUC:
**** risotto
* Foie gras bites
* scrambled eggs
* croque monsieur
Walter’s truffle tartine
Mushroom soup
Chocolate satin
Mushroom salad