The Nouvelle-Aquitaine team organised a lunch at the Auberge de la Truffe in Sorges for its first event of the year.

The spring sun was shining when the Nouvelle-Aquitaine Bailli gathered his flock in the heart of the Périgord region for a lunch dedicated to the aromas of the Tuber melanosporum, the iconic truffle native to this region.

After a fascinating tour of the Truffle Museum, the Auberge de la Truffe once again revealed the talents of Chef Pierre Corre and his team, who served up a culinary adventure to our guests, dedicated to the theme of the divine fungus.

MENU

Foie gras and truffle-infused crème brûlée
served with toast and truffle-infused butter
Chestnut and apple blanc de blanc

Winter squash velouté
walnut oil and Thonac chilli

Truffle scrambled eggs
Viognier 2020 - Pays d’Oc

Truffle risotto with scallops
Bergerac blanc 2019 - Château de la Jaubertie

Walnut cheese
Bergerac rouge 2016 - Château de la Jaubertie

Truffle Île flottante

An informative post-prandial tour followed, searching for the “holy grail” beneath the oak trees of the Chaminade family’s truffle field, with the help of their dog “Médor”, before our friends bid farewell to one another, agreeing to meet on 9 April at the Château de Tiregand - in Pécharmant near Bergerac - the historic home of the Saint-Exupéry family.

In Europe, six species of culinary truffles are harvested. The most popular are the White truffle (Tuber magnatum) and the Black truffle or Périgord truffle (Tuber melanosporum).

Truffles have a diameter of between 5 and 10 centimetres and generally only weigh between 20 and 100 grams.

We were able to marvel at a Périgord truffle weighing 750g at the Auberge de la Truffe. The record for the biggest truffle is 10.5kg. We were lucky enough to be allowed to breathe in the aroma of this magnificent specimen.

Its characteristic, pungent fragrance is due to a thioether (bis(methylsulfanyl)methane). This chemical component is used to make truffle oil, an ingredient that reproduces the flavour of truffle. It is valued more for its smell than its taste.

Dominique Naboulet
Bailli Provincial