{"id":272,"date":"2017-09-15T17:50:46","date_gmt":"2017-09-15T15:50:46","guid":{"rendered":"http:\/\/domainedelatruffe.eu\/ode-a-la-truffe-notre-ouvrage-dedie-au-diamant-noir-preface-par-yannick-alleno"},"modified":"2022-01-25T10:11:52","modified_gmt":"2022-01-25T09:11:52","slug":"ode-a-la-truffe-notre-ouvrage-dedie-au-diamant-noir-preface-par-yannick-alleno","status":"publish","type":"post","link":"https:\/\/barondelatruffe.com\/en\/ode-a-la-truffe-notre-ouvrage-dedie-au-diamant-noir-preface-par-yannick-alleno","title":{"rendered":"Meet \u00ab Ode to the Truffle \u00bb our boook dedicated to the black diamond, prefaced par Yannick All\u00e9no and now available in English!"},"content":{"rendered":"

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\u201cWith 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.<\/p>\n

Mr Pierre Maul\u00e9on, 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\u2019s significant potential in our terroirs. I now spend every day in this terroir and its landscapes.<\/p>\n

All these photos, taken by Chanel Koehl, who\u2019s from the region, invite the reader on a poetic journey to the country of Rabelais, with its slate roofs and tufa walls\u201d.<\/span><\/span><\/em><\/p>\n

Serge Desazars de Montghaillard<\/small><\/p>\n

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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.<\/p>\n

Yannick All\u00e9no, the two-time recipient of 3 stars in the Michelin Guide<\/em>, 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. \u201cI\u2019m 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\u201d.<\/p>\n

26 original recipes, specifically created to transcend this exceptional product.<\/strong><\/p>\n

Some must-haves of French gastronomy pope Monsieur Auguste Escoffier, some recipes imagined by Yannick All\u00e9no, Thomas Boullault, starred chef of the Parisian restaurant L’Ar\u00f4me and Kelly Rangama, candidate for Top Chef in 2017.<\/span><\/p>\n

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A few indispensable recipes from the King of French gastronomy, Auguste Escoffier, recipes conceived by Yannick All\u00e9no, but also by Thomas Boullault, starred chef of L\u2018Ar\u00f4me, a Parisian restaurant, as well as a creation from Kelly Rangama, who took part in the Top Chef 2017 series.<\/p>\n

Le Cordon Bleu<\/strong><\/em>, the world\u2019s 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. \u201cIt 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\u201d, says Eric Briffard.<\/p>\n