In the Michelin-starred hands of Chef Pascal Lombard
" revealing some of the secrets involved in working with the 'divine truffle' "
The Hotel/Restaurant “Les Glycines”, run by Michelin-starred Chef Pascal Lombard (a Grand Officier Maître Rôtisseur) and his wonderful brigade, spoiled us with culinary delights after a cookery lesson revealing some of the secrets involved in working with the “divine truffle”.
Friday evening’s menu was a discovery of subtle aromas:
- sweet onion, hazelnut and truffle-infused fermented milk consommé
- slow-cooked wild venison, cabbage and grand veneur sauce
- rice, jasmine and Royal Gala apple pudding
Saturday lunch: white pizza with mushrooms and truffle, concocted by our Rôtisseurs and served with a white 2021 Château Triennes “Les Auréliens” from Provence, followed by a 2021 Château La Martinelle (appellation Ventoux/Vaucluse) and a tour of the gardens of the Château de Campagne.
Saturday evening: Gala dinner dedicated to the truffle. After paying tribute to James Hourston, a loyal friend to the Chaîne who passed away recently, the Bailli Provincial of Nouvelle-Aquitaine, Dominique Naboulet, spared a thought for those who could not be with us for health or family reasons. He went on to amuse us with brief anecdotes about Maurice Edmond Saillant, better known under the pseudonym ”Curnonsky”, dubbed the Prince of Gastronomes and the man who, together with his friends, brought back our noble institution.
Celery, vanilla and sunflower
Confit egg | Soba | Sarlat Tomme
Scallops | Jerusalem artichoke | Flax
Mr Priblisqui’s pigeon
Agata potatoes | Truffle-infused cabbage
Organic Meyrals goat’s cheese
Walnut praline | Granny Smith | Sabayon | Almonds | Hay
Coffee and liqueurs
An apéritif dedicated to Champagne to accompany our “truffle awakening” was followed by a firework display of flavours, served with regional wines skilfully selected by Sommelier Simon, closely supervised by our Échanson Provincial Jacqueline Mazuel.
Chargée de Missions
Bread, the staff of life!
Given by Bailli Délégué Honoraire Aníbal Soares at the Gala Dinner
Always ready to welcome members from other Bailliages