FRENCH COOKING CLASS IN PROVENCE
There are many reasons for why I enjoyed going on Truffle Week with Culinary Getaways. Of tremendous value to me was the fact that the entire trip had been well-thought out, well-coordinated and planned, so that where we went, at what time and how got there, rolled together seamlessly. Even more important were the diverse activities on the trip, things I wouldn't have considered if I was traveling alone, such as the cooking instruction at Concept Chef. For this particular activity, I took away a few observations of about the French perspective on cooking in contrast to the American viewpoint. Neither right nor wrong, but I found several of them interesting.
READY TO POUNCE
Look at this guy's eyes, doesn't he look like he's ready to pounce? I swear he was very friendly in person. He was purring with every loving stroke, he let me scratch behind his ears and along his jawline. Very friendly indeed. So much so that I started snapping a bunch of photos of him. He started to move slowly. And before I was able to follow his movements through my camera lens, I felt claws digging into my thighs, and onto my shoulders. I was petrified.
TRADITIONAL PROVENCAL MARKET - AVIGNON LES HALLES
On our second day of truffle week, we headed to Avignon Les Halles, a traditional Provencal food market in Avignon. There we met Chef Julien Chauvet for a cooking instruction at his studio, Concept Chef. On the menu were:
- Cod Brandade with Truffles
- Chicken Fricassée with Truffles
- Truffle Mashed Potatoes
- Pineapple Kiwi Carpaccio in Truffle Syrup
GOURMET ATTITUDE & TRUFFLED SCRAMBLED EGGS
Two days before I endeavored on my truffle adventure in Provence, I was notified by Lori Lynn that I had won a fresh black truffle giveaway from Gourmet Attitude on her blog, Taste with the Eyes. I was ecstatic at the news and took it as an omen that I would have an incredible experience learning about truffles in Provence. As can you tell from the gusto with which I have written recent posts, it indeed was a good omen as I did have an amazing time in Provence!
TRUFFLE HUNTING IN PROVENCE
Journey a land where the earth breeds precious nuggets of black gold, where men roam furtively to uncover such treasures, and where secrets to such an odyssey is passed on from one generation to the next in discreet whispers. As elusive as the description of the truffle hunting appears, my experience at Joel Gravier truffière or truffle orchard was much tamer. Truffle hunting on closed grounds in broad daylight with a group of gleeful women gasping and squealing each time Mr. Gravier dug up a knobby black truffle, made it seem more like an Easter Egg hunt than a speculative adventure. But make no mistake, the thrilling tales of truffle poaching, robberies and scandals heard on the trail were more than enough to supplement my expectations of excitement and danger.
HOW TO MAKE TRUFFLE CHEESE
Over the course of truffle week, I picked up a few lessons of how to incorporate this precious ingredient into interesting dishes. As with any rare ingredient, preparation and additional ingredients should be simple to avoid too much competition in flavors and to respect the essence of the truffle. Truffles and cheese are a common paring given the truffle's earthy flavors and aromas. Truffle cheese should be prepared at least two days, and preferably three days, ahead of time to allow flavors to infuse and develop.
TRUFFLE LUNCH AT LE JARDIN DU QUAI
Following an fascinating and fun-filled truffle hunt, which I will be posting soon, we headed to Chef Daniel Hébet's restaurant, Le Jardin du Quai.
L'ISLE SUR LA SORGUE
L'Isle-Sur-La-Sorgue is a small village in Luberon renown for the multitude of antique shops, watermills and the Sorgue River that runs through the canals and natural beds of this quaint town.
FIRST OF MANY TRUFFLE DINNERS
When I signed up for Culinary Getaways' truffle week, I knew I was in for something good, but had no idea of the extent of the extravagance ahead of me. Every meal, including breakfast, offered an opportunity to eat something with truffles. When I entered into the kitchen I thought I had just about died and gone to heaven.
HOW TO CHOOSE A BLACK TRUFFLE
As we gathered around the table for our welcome dinner at the farmhouse in Provence, our host Sherry Page gave us our first lesson on the Perigord black truffle, which is scientifically known as tuber melanosporum. Of the black truffles, the Perigord species is generally the most highly prized, and is most commonly found in the south of France.
WARM WELCOME TO PROVENCE
After a day in Paris I was ready to head south to the farmhouse in Luberon to kick off truffle week with Sherry Page of Culinary Getaways. From Gare-de-Lyon, Paris's largest train station hub, I took the TGV, a very impressive high speed train to Avignon, which is some 470 miles away. Within two and a half hours, I was transported to the countryside in the South of France. That is almost 200 miles per hour. How impressive is that? I wish we had a TGV at home!
LESSONS FROM DAY 1 IN PARIS
Eight inches shorter than me, half my dress size and brimming with a fire pistol temper, she is my cousin from Paris. When my mom suggested that I stay with my cousin on my first days in the city, I had no idea what I was getting into. Maly is the feisty pint-sized version of me, who took charge of guiding me through France's largest city. Don't let that sweet photo of her fool you, she is a feisty one!
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