The heart of Provence, lying between the Luberon and the majestic Mount Ventoux is the birthplace of the jewel in France's gastronomic crown : the BLACK TRUFFLE

For thousands of year, the truffle, one of nature's noblest gastronomic ingredients has been synonymous with banquets, conviviality and unforgettable moments of savoury delight. Brillat Savarin christened it " the black diamond " by experts it is known as "Tuber melanosporum" and for many it is simply " the Perigord truffle"! we prefer to call it by its true name "La Rabasse ".

Maturing through the winter at the foot of oak trees in Provence, this subterranean mushroom can trace its etymological roots black to the old provencal word " trufa". It will therefore hardly come as a surprise to learn that, contrary to widely held belief, 80% of France truffle's production in fact comes from Provence. With the exception of its scarcity and-an inevitable consequence-its expense, the truffle refined, fragrant, unique, showers only benefits on its lovers.

Whilst many an experienced cook will not hesitate to enhance a dish with the perfume of a few carefully weighed slices of this "black diamond", relative beginners on the other hand are more reluctant to take the risk of spoiling a dish incorporating so expensive an ingredient.

Partly by having come to this same conclusion, but above all inspired by his life-long passion for the truffle, MAster Chef Christian Etienne has chosen, in its kitchens close to the Palace of Popes in Avignon to prepare a range of elegant and unparalleled recipes, which includes sauces, truffle vinaigrette, black truffle flavoured Isigny butter, fresh ravioles filled with black truffles and artichokes and many more delicacies ...

These recipes are now commercialized by Truffieres de Rabasse in an attractive range of ready-made or " ready to cook" products.

-Celery and black truffle sauce ( 5 % truffle content ):this creamy sauce can be whether poured on top of "supreme" of chicken cooked in foil "in papillote" or added to veal cutlets, or veal "boudin" or white fish such as cod or turbot.

-Black truffle and Port Wine sauce : for the meat-lovers amongst you, this sauce will admirably set off the taste of beef.

-Mayonnaise ( 7% truffle content) : this cold sauce is an ideal companion to any stew, cold meat, eggs and poached fish

-Green or black truffenade paste ( 11 % truffle content) : blending truffles, olives, mushrooms, truffenade paste is equally suited to the crisp canape of an elegant reception or a warm slice of toasted bread at a picnic. formal cocktail receptions, drink parties among friends or more intimate "tete a tete" will all enjoy the perfume of Provence.

- Brandade of truffles : the connoisseurs will appreciate the subtlety of this recipe prepared with fresh and dried cod, olive oil and truffle juice.

- Truffelette : This recipe is the ideal and simplest solution to the problem of an unannounced friends of last-minute guests. In no time at all you will be able to whip an unparalleled omelette or truffle-flavoured scrambled eggs. The true secret of scramble eggs lies in the slowness of their cooking : the eggs should be cooked in an earthenware saucepan " au bain-marie",in a separate saucepan over simmering water ) on the stove.

- Truffle mustard : whether the dish is hot or cold , the traditional role of mustard will be enriched with the scent of truffle.We recommend two recipes : poultry in truffle mustard cream or truffle mustard sauce.

- ISIGNY butter with truffles: This truffle butter is the result of an exceptionally fortuitous marriage between the delicious taste of butter from Isigny (Normandy) and the subtlety of the perfume of the black truffle. It can be enjoyed on a simple piece of toast, added to sophisticated recipes or simply melted on top of grilled meat.

BLACK TRUFFLES

All our truffles are the winter truffles "Tuber Melanosporum" grown in France. The truffle may come whole, in pieces or in flakes, but its perfume is always the same. The choice of presentation will depend on the recipe you have selected There is no point in buying a whole truffle if you want to prepare a stuffing, far better to buy the flakes which are cheaper. I would recommend some recipes taken from Christian Etienne's cookery book " the magic of la Rabasse or my 100 favourite truffle recipes" published by Edisud.

When using tinned truffles, increase the amount indicated in the recipe by about 20%. And remember truffles do not gain anything from a long drawn out cooking process.

ORDERING TRUFFLES :

Should you are interested in ordering some of the truffles products :
-whole black truffle - 12 to 50 grams
-truffle juice - 50 grams
-pieces of black truffles - 12.5 to 50 grams
- Black truffles breakings - 12.5 to 50 grams
-Peelings of black truffles - 12.5 grams
please send us a mail and will you more informations about prices and deliveries .

COOKING COURSES IN PROVENCE ( AVIGNON)

Christian Etienne has also set up cooking courses in Avignon ( lasting 2 or 3 days ) that can be combined with a Provence discovery and a truffle searching.

INFORMATIONS

For further informations , please contact us :

fugues en france
e-mail:fugues@club-internet.fr

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