Meet « Ode to the Truffle » : our boook dedicated to the black diamond, prefaced par Yannick Alléno and now available in English!

“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
Editions Sutton
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

Price inclusive of taxes: €32

Order yours today in the boutique !

Avec l’hiver, les truffes noires Tuber Melanosporum sont arrivées

Nous sommes heureux de vous annoncer que les premières truffes Tuber Melanosporum (appelées également truffes noires du Périgord) sont arrivées.
Vous pouvez les commander dès à présent depuis notre boutique en ligne. Nous vous les expédierons (lavées brossées, canifées) en Chronofresh, garantissant ainsi la chaîne du froid et une qualité irréprochable.

https://barondelatruffe.com/boutique

Séance de cavage

« Ode à la Truffe » désormais disponible en anglais

L’ouvrage « Ode à la Truffe », paru aux éditions Sutton, est désormais disponible en anglais. « Ode to the truffle » est un beau livre de référence consacré au diamant noir, préfacé par Yannick Alléno, illustré par des photos de Chanel Koehl, qui présente l’histoire de la truffe et des recettes élaborées par des chefs. La version française a été récompensée par le prix du « meilleur livre gastronomique du monde », catégorie champignon lors des Gourmand World Cookbook Award à Yantai en Chine et a reçu le prix de « l’Art de Vivre 2018 » décerné par la Confrérie du Marron de Redon.

Il est disponible sur notre boutique

Conférence de presse “Ode to the truffle” au Cordon Bleu à Londres

The Confrérie du Marron de Redon presents an award to “Ode to the Truffle”

Serge Desazars en compagnie des membres de la confrérie du Marron de Redon

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.

seance de dédicace dans le cloître de Redon
Book signing in Redon’s cloister

Get acquainted with the truffle on a Segway

ballade en gyropode dans les truffieres

Segway stroll in the truffle fields

Treat yourself to a 90-minute tour of the Baron de la Truffe estate aboard your own Segway (a two-wheeled electric vehicle consisting of a platform on which the user stands, and a gyroscopic stabilization system). After learning to use the device safely, you’ll be on your way,  accompanied by a guide, across the truffle beds. Guide Serge Desazars will explain the black diamond’s cultivation and history. In season (late November to end of February), you’ll have a chance to take in a cavage (dig) with a team of truffle dogs. Your visit will culminate in a truffle butter tasting.

Booking (minimum four people): http://www.e-followme.com

Price :

March 1 to November 25: €60/person
November 26 to February 28: €70/person – Cavage (dig) included

 

ballade en gyropode dans les truffieres
Segway stroll in the truffle fields

World’s Best Gastronomy Book!

Gourmand Awards 2018Ode 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.

Ode to the Truffle is available in our store