Umami of Burgundy: The Truffle Farm
By Sara Boyce
Bonjour and greetings from one of your foreign correspondents, on the ground in France.The plan was that Mark Donato would meet up at Charles de Gaulle airport Monday morning and go directly to Beaune with one goal: meet Denis Toner (4 hours south of Paris) for a very special luncheon – a Truffle Luncheon (oui, it deserves capitals).
As if Sheila Egan (of Swain’s Travel, Nantucket) had coordinated it for us, our two planes landed within minutes of each other. With the precision of a Swiss watch (or at least an American one), Mark and I met up right on schedule. Maps and GPS in hand, we beat a fairly direct route south, with only one rushed stop for gas, caffeine and a quick toothbrush on the way.
Denis and Susan met us on the highway and we followed our escort car through the sun dappled fields (alternating between kale, chard and vineyards) to our destination. We were a bit delayed, so did not get to hunt (oui, we were going to hunt) the truffles. Instead, we were greeted by our host, Thierry Bezeux and his dog Elfe who hunts the truffles, aka Truffe de Bourgogne.
Thierry and his wife Christine have developed the truffle business and run the restaurant, “L’Or des Valouis”, specializing in truffles from Bourgogne. Every item on the menu featured truffles (shaved truffles, truffle sauce, truffle flavored digestif, or truffle infused alcohol). And perhaps, just perhaps, there were the appropriate wines to accompany each course…
Hmmm… I think I am going to like this trip… Bon appetit!
Ratatruffe (a special truffle infused liqueur, based on a grape spirit Ratafia de Bourgogne).
Trust me: it’s delicious.
Sausage truffle Bourgogne
Terrines of Rabbit, Guinea Fowl, and Chicken (all with Truffe de Bourgogne)
Chicken Breast with “Gratin Dauphinois” (translation: heavenly potatoes)
Sauce Creme Truffle Bourgogne ***
Chevre with truffle honey
Fresh cheese with Truffe de Bourgogne
Profiteroles with chocolate and truffle ice cream
*** Sauce Creme Truffle Bourgogne
(amounts are approximate, but well worth searching for the perfect proportions.)
Dissolve a couple spoons of flour into warm olive oil in a pan.
Add about 3 cups heavy cream
(Christine tells me, “beaucoup, beaucoup”. Hmmm.. Dieters and the Faint of Heart: Beware.)
2-3 teaspoons of truffle alcohol and 3 (ish) teaspoon-fuls of shaved truffles Salt & pepper to taste
All items can be found on Thierry & Christine’s website: www.truffedebourgogne.fr
The entrance to L’Or des Valois, farm for Truffe de Bourgogne
Thierry and his truffle hunting chien, Elfe
We were the sole table, with a private Truffe de Bourgogne tour and specially cooked meal
Denis Toner, Mark Donato
Close up of a basket of truffles – 2 days worth of hunting by Thierry and his dog, Etouffe.
Thierry & Christine’s Store
Sara Boyce is a Freelance Writer, Food, Wine, Travel enthusiast. Her constant search for Umami in Life led her to Burgundy for the 5 year anniversary of the Jumelage (twinning) of Nantucket and her sister city, Beaune. This article first appeared in Mahon About Town’s October 28, 2011 edition
Easy Related Posts
Easy, Healthy, QUICK Cauliflower Dinner Recipe!
Instead of picking up takeout Thai food on the way home (which is what I ...read more
The Egg Taco: Devastatingly Delicious Recipe
The Egg Taco: Devastatingly Delicious. Oh my gosh. It's winter on the East Coast. My ...read more
Healthy Recipe | Creamy Mushroom Fennel Soup
Healthy Soup Recipe: Creamy Mushroom Fennel Soup (With Broccoli) Sweat one package of Mushrooms in olive oil ...read more
Watermelon Gazpacho Recipe
Thanks to Gabrielle Gould, Co-Owner of Atlas Restaurant for this easy, healthy, summer recipe! In large ...read more