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Tag Archives: truffle
They were just back from Rome, to get away while the work was being done. Work being a total make over of the restaurant Le Jardin Gourmand. « We had to do it to be ready to face the next 10 … Continue reading
The 2004 Bernard Morey Chassagne Montrachet 1er Cru Les Embrazées, was a little disappointing because it was reduced (needed air) and never fully expressed its potential, both of terroir and vintage. Chardonnay, even if disappointing on its own, tends to … Continue reading
There was only one line in the email: “Does anyone know how to spell La REGALADE and frogs legs or what???” With that we knew that we would have to make a trip to see Maria. Not only to keep … Continue reading
This old thing was kicking around the cellar for reasons that are long to explain. The Duc thought it might be dead. But it was very much alive. (the vintage was written by hand because the neck label with … Continue reading
This combo is perfect. These ingredients were made for eachother. The scallops are neutral enough and yet have a hint of gaminess that is very subtle. And the texture is suggestive of fattiness that carries the aroma and flavors … Continue reading
For some reason, we got into our heads that Andouillette (tripe sausage) might go well with truffle because of the gaminess inherent in both ingredients. We boiled the Andouillette to cook it, and then sautéed it in a pan. … Continue reading
The best white Burgundies of 2004 come from Cote d’Or. Why? Because Cote d’Or had, on average, lower acids and higher alcohols than Chablis or the Maconnais for climactic reasons. Verget harvested very late in Chablis which is why their … Continue reading
This dish was disjointed. The shrimp seemed acid, not buttery enough by nature, given their size. Acidity is not something that goes with truffle. We should try giant shrimp next time.
Jerusalem artichoke (topinambour in French)-this is a root vegetable that the French elders detest because that and potatoes is what they ate during the war, and nothing else. Some great French chefs are bringing this veggie back into vogue. It … Continue reading
We tried this new race of potato that we have just discovered called ‘Oeil de Perdrix’ (literally: eye of the partridge) given the red spots that it has on the outer skin. The potato was luke-warm, the … Continue reading
Guess what? I don’t know if it was the fact that the olive oil was so fresh, so pure, so perfect. That nuttiness, that fruit, that earth, that terroir. The oil went better with the truffle than the … Continue reading
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 … Continue reading
1996 Comptes Lafon Meusault Désirée We needed something that was complex and rich enough to be able to marry well with the truffles. 1996 Comptes Lafon Meusault Désirée More nutty, more evolved than the Clos de la Barre we … Continue reading
Next was something sort of inspired by Stephane Léger of Le Chassagne in Chassagne Montrachet. He put oysters and foie gras together. So why not try it with truffles? The foie gras was cooked and cold, slightly spicy but with … Continue reading
The Duc flips out over sea urchins (Oursins, in French). I quite like them too. This time of year, we have them on Sundays as a special treat. We especially like the ones that come from Iceland, as they are … Continue reading