rosier.pro
Home / The articles / Lifestyle has offered to Edouard LOUBET, chef étoilé in Bonnieux, to talk about truffles as a member of the Confrérie de la Truffe noire.

Lifestyle has offered to Edouard LOUBET, chef étoilé in Bonnieux, to talk about truffles as a member of the Confrérie de la Truffe noire.

Bonnieux #Gastronomie,
Edouard Loubet chef de cuisine étoilé - truffe

Truffle


" There are two races of truffles eaters,
one who believes that the truffles are good
because they are expensive, the other who knows
they are expensive because they are good. "
Jean- Louis Vaudoyer

Lifestyle asked Edouard Loubet in Bonnieux, the Michelin starred chef in Bonnieux, to share his thoughts on truffles, from the viewpoint of a member of the Brotherhood of Black Truffle. He gladly accepted and here reveals one of his secret recipes to us.

It is said that the truffle is a story of poetry and philosophy. This sums up the Cuisine and way of living of Edouard Loubet.  A man of the earth, Edouard Loubet knows that the best products are the simplest ones he found on his way according to his walks on the Luberon hills.
First and foremost, the truffle represents his commitment to this region. More than anywhere else, the Luberon is truffle country with its cultures, markets and guilds such as Menerbes and Richerenches of which Edouard Loubet is a member. This is actually an ideal area for the “black diamond”. Clay and limestone soil, holm oaks galore, beautiful summer thunderstorms and hot sun until the autumn, this welcoming mountain is respected by man and is not overrun with pesticides and remains natural: the truffles and Luberon are in perfect harmony.

The truffle is also a human story. This couldn’t fail to appeal to Edouard Loubet, frank and sincere relationships where trust is gained by looking straight into the eyes and which lasts for years. For the chef, the black diamond is a symbol of conviviality because even though this product is so rare and noble, it is with his ​​friends that he goes truffles hunting , so they can taste it in the evening in a omelette.
The chef also loves the black diamond for all its history, legends and the mysteries that surround it. Known since ancient times, the birth of the truffle still poses a question. This beautiful thing remains a mystery, it knows that is what makes it so charming. During the season of the truffle, Edouard Loubet enjoys going to the markets, meeting the truffle hunters in the cafes of the Luberon and also to listen to the famous mass dedicated to the black diamond and Saint Anthony, the patron of the truffle.


And so it is that the truffle will always be found everywhere in his Bastide de Capelongue in Bonnieux. With the “tuber melanosporum Vitt”, known as the Perigord black truffle or queen of the truffle found in the Luberon, but also truffles with more subtle flavour such the smell of garlic,hazelnut , almond or just a earthy taste with aromas of mushroom. Every season, the chef takes great pleasure in incorporating it in his dishes whatever its characteristics. Kir with truffle, truffle pizza and even a dessert such as truffle crumble.  Edouard Loubet ‘s cooking is an ode to the passion of his delicacy, the truffle.

"As much as I love Provence and Luberon in particular, I am also a Savoyard. I have always to bring out the flavors of my homeland: white wine, nutmeg, cheese and potatoes. The challenge is to make a dish to incorporate a gourmet menu. It was once again at the market, in Pertuis, talking with one of the locals, that the idea came to me. I bought his delicious Mona Lisa potatoes and we talked truffle. Once upon a time, he told me, truffles were eaten with potatoes. They weren’t as expensive as today, they were much more common. The combination was perfect: potato and truffle, in a Savoyarde fashion. The recipe was born! ".


MASHED “ RATTE” POTATOES WITH VACHERIN CHEESE
AND TRUFFLE FROM THE CLAPAREDE PLATEAU.
PATATE AS TARTIFF
STEAMED IN WHITE WINE

INGREDIENTS FOR 4 PEOPLE:
8 good sized “ratte” potatoes
2 vitelottes potatoes
2 mona lisa potatoes
Some Vacherin cheese from the Mont d'Or
2 shallots
nutmeg
8 cl of white wine
1 pinch of salt
1 pinch of freshly ground pepper
5 g of diced smoked bacon (optional)
16 cl of milk
8 cl truffle juice
20 g black truffle “Tuber Melanosporum” -
or 12 slices and the rest for crushed
2 cl of olive oil
Truffle oil Q.S.P

Mashed potatoes :
Cook Ratte potatoes in salted water in their skins for 20 minutes, then peel the potatoes and cut into small cubes. Put them into a wok with a drizzle of olive oil and smoke them in a pot browning sawdust for 7 minutes, cover and put them to one side.

PREPARATION OF THE VACHERIN EMULSION:
In a small saucepan, sweat the diced smoked salmon and the finely chopped shallots in a little olive oil. Deglaze with white wine and cook for 10 minutes. Pass the sauce through a strainer. Stir in the Vacherin. Mix everything together and season with salt and pepper. Put aside.

TRUFFLE REDUCTION :
Boil the milk and truffle juice until it has reduced by half and is binding slightly.

PRESENTATION :
Reheat the potatoes for 30 seconds, add the truffle juice reduction. Mash the potatoes and truffle ornaments, strapping in circles. Skip vitelottes the Rosevalt and Mona Lisa spiral vegetable cutter. Mix them together and put in a wooden basket to steam with white wine. Put the mashed potatoes 2 minutes in the oven. Place it on a plate. Place 4 slices of truffle on top in a flower shape. Place the potato nest on the top. Emulsify the Vacherin sauce and coat the potatoes with it.


 

 titre_contact
By submitting this form, I accept that the information entered is processed by ROSIER - Immobilier Provence Luberon as part of my contact request and the business relationship that may result. Learn more by consulting our privacy policy*
 titre_contact
Domaine des Jeanne - Rosé wine maker in Provence
Born from the meeting of passion and art in the heart of picturesque Provence, Domaine des Jeanne is a great vineyard in the heart of the Luberon Valley. The great wines made of gr[...]
L’AZEROLIER and its jam, one of the natural treasures of the Luberon
Present in the whole Luberon, the hawthorne is a fruit tree from the mediterranean countries, belonging to the family of the Rosaceae. Often grafted onto a thorny, it gives small [...]
La caviar Beluga, un produit de Luxe
L'Agence ROSIER shares with the société Petrossian, whose worldwide reputation in the caviar trade is well established, the taste of knowledge and savoir-faire from generation to[...]
contact
By submitting this form, I accept that the information entered is processed by ROSIER - Immobilier Provence Luberon as part of my contact request and the business relationship that may result. Learn more by consulting our privacy policy*