Gastronomy based around truffles

PIERRE MESA
Restaurant
COMTE ROGER A CARCASSONNE
Night of the truffle 2018

Le conchiglioni
Farci au pied cochon et aux éclats du diamant noir, velouté de champignon.

Le sandre
En blanc manger, bâtonnets de racines crues, huile de truffe.

Le suprême de volaille
En croûte gourmande, risotto d’épeautre truffé et suc de carcasse

Le Brie de Meaux
Fromage frais, truffe et huile d'olive aromatisée à la truffe. Jeune Roquette

La meringue
Moelleuse et craquante au milieu de sa crème truffée.

Jean Pierre Blasco
Restaurant
L’ Auberge des Lices à la Cité de Carcassonne
Night of the truffle 2017

Le potimarron
En capuccino aux éclats du diamant noir et de noisettes torréfiées.

La tourte de meule
Tartinée de beurre truffé, foie gras mi-cuit, racines crues et croustillantes, copeau et huile de truffe.

Le boeuf
Cuit lentement aux sucs du minervois, sur lit de pommes écreasées truffées, carotte glacée et oignon juste snaké.

La brousse de brebis
Comme un nuage dans le ciel.

L’ ananas Victoria
Crème légère à la melano, meringue craquante.

Gérald Garcia
Restaurant
La Pomarède
Night of the truffle 2016
One star - Michelin Guide

Macaronnade at the truffle
Grilled sea bass, celery puree with truffle garnish, Noilly Prat sauce

Tender haunch of veal in truffle viennoise,
braised salsify, pomme dauphine with truffles

St Maure de Touraine goats cheese with truffle on shortcrust pastry base
Truffle and hazelnut macaroon

Jérome Ryon
Pierre Mesa
Jean-marc Boyer
Night of the truffle 2015

Apéritif accompagné de ses pièces de cocktails, selon Jérome Ryon

Le poisson selon Pierre Mesa :
Méli-mélo de poissons frais, son velouté à l’infusion de truffes du Minervois et fricassée de légumes d’hiver.

Plat selon Jean-Marc Boyer :
Suprême de pintade rôti au beurre de truffe, émulsion de foie gras et persil.

Fromage selon Jérôme Ryon :
Cervelle de canut truffée

Desserts selon Jérôme Ryon :
Verrine Opéra, mousse chocolat truffée, bavaroise café et son sablé à la fleur de sel.

Pascal Ledroit
Restaurant
du Domaine Gayda
Night of the truffle 2014

Quail breast in whipped butter, root vegetable comfit in salt and goose fat, celeri mousseline with black truffles

Roasted cut loin of milk-fed veal, hazelnut milk, salsify and potato flan with black truffles

Fresh goats cheese and truffle, dandelion salad with argan oil

Bavarian cream with white chocolate and salted butter caramel, truffle and wild Madagascar pepper

Lionel Giraud
Restaurant
La table St Crescent
Night of the truffle 2013
One star - Michelin Guide

Version of pork pieces and sausage with green lentils, Villeneuve Truffle on a Colonnata Lard mousse

Soft boiled, marbled free range egg, smoked over cherry wood, duxelle of emulsified Truffles.

Tender haunch of farmed Aveyron veal with truffle, Pipe Regatti pasta, fine sweetbread stuffing, truffle sauce.

Chefs brie cheese inspiration

Cacao and truffle fondant, full milk ice-cream, black truffle and jasmine flavours
Coffee and miniature desserts

Jérôme Ryon
Restaurant
La Barbacane
Night of the truffle 2012
One star - Michelin Guide

St Jacque scallops mousseline with small vegetables and truffles, roasted hazelnuts, seasoned toast, cream sauce

Beef conserved in Minervois wine, root vegetable and leaf gratin, truffle cooking juices

Comté cheese and quince, truffle butter

Partly-cooked chocolate biscuit, vanilla diplomat cream, truffled meringue shell and sesame seed biscuit and crushed cocoa bean

Coffee and miniature desserts

Jérôme Ryon
Restaurant
Hôtel de la Cité
Night of the truffle 2011
One star - Michelin Guide

Crayfish and chicken wings grilled with Bethmale cheese, vermicelli and smoked ham with truffles, creamy suprême sauce

Preserved farm pork belly, potato and onions, grilled ham and garlic custard cream, truffled juices

“Cathar Country” Ecusson cheese with truffled milk jam.

Fine chocolate leaves, Genoa cake with praline chips, light truffled mascarpone cream and coffee

Coffee and miniature desserts

Franck Putelat
Restaurant
Le Parc
Night of the truffle 2010
Two stars - Michelin Guide

Toast with Castelnaudary beans preserved with sage, mozzarella
Rocket with Perigord black truffles

Breast of farm guinea-fowl with duck foie gras, truffle and purple artichoke, fricassee of thigh

Raw milk Camembert, black truffle

Crisp shortbread with squash, truffle, dark chocolate sorbet

Coffee and miniature desserts

Pascal Ledroit
Restaurant du Domaine Gayda
Night of the truffle 2009

Aiguillette of sea-bass on a bed of Jerusalem artichokes glazed with Argan oil and black truffle

Truffled cockerel and buttered cabbage with herbs, topped with foie gras butter

Cheese

Cannelloni with praline, fresh truffle and creamy caramel sauce

Coffee and miniature desserts

Jean Marc Boyer
Restaurant
Le Puits du Trésor
Night of the truffle 2008
One star - Michelin Guide

Foie gras with spices and homemade fig jam

Brandade “in half-mourning” with truffle, revisited by the Confrérie

Cheese

Vanilla mille-feuille

Coffee and wine

Jean Marc Boyer
Restaurant
Le Puits du Trésor
Night of the truffle 2007
One star - Michelin Guide

Appetizer

Velvety chestnut soup

Game pie with foie gras

Roquefort macerated in port

Wine-poached pear, “chiboust” cream with black diamond truffle

Pierre Augé
Restaurant
Le Petit Pierre
Night of the truffle 2006

Kir and miniature treats

Egg surprise with truffles

Prawn soufflé with a truffled langoustine coulis

Veal shoulder studded with foie gras, truffle sauce and braised potato

Brie with truffles

Caramel rice pudding with truffle

Coffee and bubbles

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