Trufflescious

Somewhere in the middle of winter a welcome invitation to join a friend for a truffle cooking class had me saying “why not?” in response.  On a chilly winter morning I made my way over to Restaurant Le Tres Bon on my red bicycle to meet up with a large bunch of keen foodies to learn some tricks from Chef Christophe and his treasured wife Josephine.  On the menu was Chestnut Veloute and Truffle.  For sweets the classic French dessert Creme Brulee with the diamond of the kitchen - black truffle.  

Cooking class is an interesting playground.  I have never attended a class before and had no idea what I was up for in terms of ability or shared accomplishment.   There certainly was a mixture of ages and possibilities.  I am still laughing at my separating eggs for the brulee and the majority of the group too scared to have a go.  Not my friend Bec, but she was off chatting to Josephine so it was I who had to separate and conquer the eggs.

Chef Christophe is all about fresh, seasonal and locality. The eggs have to be organic or just laid in someones back yard.  I conquer.  No nasties like hormones and sad chicken vibes floating into the pan.  I am a home cook by all means having realised over the years that even when I am home alone I am destined to create food regardless of whether I am cooking for one or five.   I haven't opened a can of baked beans in at least nineteen years.  

Not only was the chestnut and truffle veloute wonderful and not unlike a velvet bowl of heaven, but the passion and purpose behind Chef Christophe’s love of place and the land where the food originated from was inspiring.  ‘Terroir’ is religion for the French cook/chef.  It means everything.  Terroir simply put is the place, the dirt, the climate.  There is a unique flavour and personality even if the same food is grown within thirty kilometres of each other.  Our chestnuts came from Hoskinstown a few kilometres away, the truffles from the region of Canberra.  The wines were French but I am just fine with that.

Around May you can visit the Canberra Region in Australia for chestnut roasts and visits to the local producers.  The restaurants are on board with the seasonal delights of this cool climate region mixing local wines and beautiful gastronomy.

If you would like to see Chef Christophe wax lyrical about the beauty and magic of the black truffle or some other fine and worthy temptations of French cuisine on Australian soil visitwww.letresbon.com.au

Creme Brûlée and Black Truffle, perfect.

Love a French Country Kitchen

At home in the chicken pen, once you know fresh eggs you cannot go back..