Serge Desazars alongside the members of the Confrérie du Marron de Redon.
On October 13, the Confrérie du Marron de Redon presented its “Art de Vivre 2018” award to Ode to the Truffle by Serge Desazars.
This annual distinction goes to a French book dedicated to gastronomy and the art of living.
Ode to the Truffle, published by Editions Sutton with photos by Chanel Koehl, was chosen from among 18 books.
Ode to the Truffle, a book dedicated to the black diamond, earned the “World’s Best Gastronomy Book” (Mushroom category) distinction at the Gourmand World Cookbook Awards held last May in Yantai, China.
This work tells the story of the truffle and features splendid photographs by Chanel Koehl, together with unique recipes by such renowned chefs as Yannick Alléno.
Founded in 1995 by Edouard Cointreau, the annual Gourmand World Cookbook Awards – the only international competition of its kind – celebrate the best cookbooks, the most remarkable books dealing with wine, as well as the best culinary programs.
“With this book, I wanted to suggest a sensual stroll through the magical landscapes of Touraine, its truffle oaks, its sleepy valleys and limestone soils, where the famous black diamond conceals itself.
Mr Pierre Mauléon, who pioneered the concept of truffle farming in 1790 and whose domain is located a mere league away, was the first to grasp the truffle’s significant potential in our terroirs. I now spend every day in this terroir and its landscapes.
All these photos, taken by Chanel Koehl, who’s from the region, invite the reader on a poetic journey to the country of Rabelais, with its slate roofs and tufa walls”.
Serge Desazars de Montghaillard
This book details the many facets of the truffle through its history and terroir and includes recipes purposely created for this occasion by top chefs.
Yannick Alléno, the two-time recipient of 3 stars in the Michelin Guide, a fervent advocate of local produce grown in accordance with ecological principles, wrote the preface of this book. Along with Serge Desazars, he shares a taste for excellence and quality products. “I’m very happy to be involved in this book, which is a tribute to the truffle, its culture and its use in recipes that we, as chefs, enjoy preparing”.
26 original recipes, specifically created to transcend this exceptional product.
Some must-haves of French gastronomy pope Monsieur Auguste Escoffier, some recipes imagined by Yannick Alléno, Thomas Boullault, starred chef of the Parisian restaurant L’Arôme and Kelly Rangama, candidate for Top Chef in 2017.
A few indispensable recipes from the King of French gastronomy, Auguste Escoffier, recipes conceived by Yannick Alléno, but also by Thomas Boullault, starred chef of L‘Arôme, a Parisian restaurant, as well as a creation from Kelly Rangama, who took part in the Top Chef 2017 series.
Le Cordon Bleu, the world’s leading network of culinary arts and hotel management institutes, under the direction of Executive Chef Eric Briffard, also collaborated on this book by revisiting some classics of cooking, with 10 recipes dedicated to truffles. “It was a pleasure for Le Cordon Bleu to collaborate with Baron de la Truffe on the creation of this book. Working directly with a producer like Serge Desazars to showcase an exceptional product such as the truffle fits with our DNA, which is to transmit French culture and know-how”, says Eric Briffard.
Pierre Cléry’s texts take the reader on a journey through the history of this mushroom, unlike any other, formerly known as the “poor man’s potato”. Throughout the pages, the reader is transported through the centuries and learns the origins of this exceptional dish highly sought after for its aroma.
Released on November 1, 2018
Collection: Fine Books
208 pages, 210×270 mm
150 g matte coated paper
Hardcover, full color, dust jacket, bookmark, selective UV3D varnish
ISBN : 978-2813810564