Posted 30 December 2001 - 07:40 AM
Posted 01 January 2002 - 06:24 PM
Did you have these at a restaurant or friend's house and do you know who carries the Urbani frozen truffles. Do you know the retail price?
Posted 01 January 2002 - 07:10 PM
Posted 03 January 2002 - 03:58 AM
Quote: from Fat Guy on 9:10 pm on Jan. 1, 2002
They are, I'm told by reliable sources, used at a lot of restaurants including some you wouldn't think would use anything but fresh.
On the use of frozen black truffles, it is possible that Bruno at Lorgues uses them (unclear whether from Urbani). Of course, I have only circumstantial supporting factors. Although I have not looked into the matter in detail, French black truffle is generally not available during the summertime. I had quite a bit of black truffle at Bruno during that time, and it was fine.
Without any knowledge as to the truffles Boyer uses, I have noted that his dish of "truffe en croute" (whole black truffle cooked in a pastry shell -- wonderful) appears to be available when black truffles are not in season.
Speaking of truffles, the other meal I had at Troisgros recently (see "Kobe beef" under "Cooking" for a description of the first :) ) was an all-truffle tasting course, with L'Escalope de Saumon a l'Oseille added out of necessity to sample the dish. The menu was as follows:
Aspic de cepes en tasse (aspic of porcini mushrooms in a cup -- this item had crushed black truffles as a top layer)
De fine lames de Saint Jacques et de truffe, du cresson sur pain "Melba" (thin slices of scallops and truffles, watercress, on Melba toast)
Une rapee de truffe sur un cannelloni aux chanterelles grises (truffles on cannelloni and grey girolle mushrooms)
Noix d'huitres chaudes et de la truffe en julienne (warm oysters and truffles)
L'Escalope de saumon a l'oseille (salmon with sorrel; see middle (?) part of discussion under "Chef of the Century" thread in "General" for a discussion of signature dishes)
La langoustine, la truffe, la poire, le poireau (langoustine, truffles, pear and leeks)
Le lievre en deux facons: en royale et en aiguillettes rosees (rabbit in two preparations -- royale and in medium rare slices; perhaps the weakest dish of an otherwise good meal)
Instant de douceurs
The above was served with a to-die-for 1988 Montrachet, Lafon, and a nice half-bottle of 1978 Haut Brion, Pessac Leognan. Champagne by the glass was 1995 Moet et Chandon.
(Edited by cabrales at 6:02 am on Jan. 3, 2002)
Posted 03 January 2002 - 06:50 AM
Posted 03 January 2002 - 07:33 AM
I have also wondered about the differences, if any, between the French black truffle from Southern France and that from Perigord.
Posted 03 January 2002 - 09:10 AM
I think the summer truffles most typically used in restaurants in France and here are Aestivum, not Brumales, but I'm not so well versed in the terminology to be able to say for sure. Most chefs I've spoken to just say "winter" and "summer":
Posted 03 January 2002 - 07:46 PM