AT HOME WITH PATRICIA WELLS
COOKING IN PROVENCE:
SPECIAL TRUFFLE WEEK JANUARY 26 TO 30, 2009

“When I eat truffles, I become livelier, gayer, more amenable; inside me, especially in my veins, I feel a voluptuous, gentle warmth that soon communicates itself to my head.”
Alexandre Dumas, Grand Dictionnaire de Cuisine

MONDAY

7 to 10:30 pm: Welcome Truffle Dinner at Chanteduc

Truffle Croque Monsieur on Homemade Olive Oil Brioche 

Artichoke Soup with Parmesan and Truffles

Organic Chicken Roasted in the Bread Oven
Truffle, Morel, and Cream Sauce
 Morels with Fresh Mushroom Stuffing
Roasted Chanteduc Pumpkin with Pistachios and Pistachio Oil  
 Just Spinach!
Local Seasonal Green Salad and Chanteduc Olive Oil 2008  

Chaource Cow’s Milk Cheese Layered with Truffles
Homemade Organic Rye, Spelt, and Whole Wheat Sourdough Bread      

Golden Almond-Pear Cake
 Fresh Pear and Vanilla Sorbet 

Champagne Roses de Jeanne Les Ursules
100% Pinot Noir

Châteauneuf-du-Pape Blanc
Château La Nerthe 2002
25% Bourboulenc, 25% Clairette, 25% Grenache Blanc, 25% Roussanne
Importer : Veuve Clicquot

Côtes-du-Rhône Rouge
Clos Chanteduc 2007
  60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault
Importer : Eric Solomon

TUESDAY

‘’ The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day : We do not know. The truffles themselves have been interrogated, and have answered simply : Eat us and praise the Lord. ‘’   
Alexandre Dumas, Grand Dictionnaire de Cuisine

9 am : Meet at the Post Office in Vaison la Romaine
For a Tour of the Weekly Market

11 am to 2 pm: Arrive at  Chanteduc for
Cooking Class and Lunch 

Topics :
 Kitchen Habits, Pot Sizes; Kitchen Organization and Design: 
Mis en Place; Handling Truffles   

Toasted, Seasoned, Pumpkin Seeds

Truffle and Goat Cheese “Oreos”

Creamy Polenta with Black Truffles

Parmesan, Pine Nut, and Truffle Gratins with Seasonal Salad     
 Chez Peyrerol’s Epiphany Cake, Galette des Roi,
(Pâtisserie Peyrerol, 5 cours Henri Fabre, 84110 Vaison- la-Romaine
04 90 36 04 91)

Sablet Blanc
Domaine Santa Duc La Fournas 2005
Viognier, Bourboulenc, Clairette, and Grenache Blanc
Importer : Robert Kacher

Cotes du Rhône Rouge
 Clos de Caillou Les Quartz 2006
 85% Grenache, 15% Syrah
Importer : North  Berkeley Imports

7 pm: Arrive Chanteduc
 For Cooking Class and Preparation of Truffle Dinner

Topics: Knives and Knife Sharpening; A Look at Our Wine Region; Salt; 

Mixed Basque Nuts

Super-Coddled Eggs with Truffles

Seared Truffled Scallops with Pancetta
and Lamb’s Lettuce Purée

Saint-Marcellin Cow’s Milk Cheese with Truffles
With Local Greens

Verona Almond Cake
Sheep’s Milk Yogurt Sorbet 

Prepare for Wednesday Lunch :
Pumpkin « Courge Muscade » Soup with Pumpkin Seeds, Truffles, and Pumpkin Seed Oil 
Lemon and Honey Zest Sorbet

Vinsobres Blanc
Chaume-Arnaud 2007
50% Viognier 50% Marsanne
Importer : Daniel Johnnes

Châteauneuf-du- Pape Blanc
Grand Veneur 2001, 2002, 2004
Le Fontaine
100% Roussanne
Importer : Kysela Père   

WEDNESDAY

“Truffles are God’s way of saying winter is OK!”
Steven Rothfeld, Photographer 

9 am Depart Chanteduc in Chauffeured Cars
 for Truffle Hunt and Truffle Cannery Visit
with Hervé Poron
at Plantin in Puymeras 
www.plantin.com
Route de Nyons, 84110 Puymeras
04 90 46 41 44

US contact for truffles : anthony@plantin.com 
201 867 4590

12 :30 : Cooking Class and Lunch at Chanteduc :

Pumpkin « Courge Muscade » Soup with Pumpkin Seeds, Truffles, and Pumpkin Seed Oil 

Walter’s Scrambled Eggs with Truffles
Local Green Salad and Local Cheeses 
 
Lemon Zest Sorbet
Local Almond Cookies Croquettes  de Vinsobres 

Vin de Pays de la Principauté d’Orange Blanc
Domaine de la  Janasse 2007
100% Viognier
Importer: Eric Solomon

Châteauneuf-du-Pape Blanc
Château de Beaucastel 2004
80% Roussanne, 20% Grenache Blanc, Picardin, Bourbelenc
Importer: Robert Haas

 
7 pm : Cooking Class and Dinner at Chanteduc 

With Special Guests
Josiane and Christian Deal
Fromagerie Lou Canesteou
10, rue Raspail, 84110 Vaison la Romaine
Telephone; 04 90 36 31 30   

Topics: Deep Frying; Searing.

Polenta Bites
Winter Celeriac, Celery, and Chestnut Soup
with Parmesan and Rosemary
Seared Duck Breast
Lentil Ragout with Black Truffles  
Swiss Chard Leaf Purée
Swiss Chard Rib Gratin with Parmesan and Pine Nuts

A Cheese Selection from Josiane and Christian Deal 

Chocolate-Honey Almond Bites
Buttermilk and Honey Sorbet 

Cotes du Rhône Blanc
Escaravilles Rasteau Galopine 2007
Roussanne, Marsanne, Clairette
Importer: Eric Solomon 
  
Châteauneuf-du-Pape Rouge
Château de Beaucastel 2001
30% Mourvedre, 30% Grenache, 10% Syrah, 10% Counoise, 5% Cinsault, remaining 15% blend of  Vaccarrese, Terret Noir, Muscardin, Clairette, Picpoul, Picardon, Bourboulenc, Roussanne
Importer :  Vineyard Brands

Cotes du Rhône Rouge
Coudelet de Beaucastel 2001
 30% Mourvedre, 30% Grenache, 20% Syrah, 20% Cinsault
Importer :  Vineyard Brands

Cotes du Rhône Rouge
Domaine de la Janasse 2007
50% Grenache, 20% Syrah, 10% Mourvèdre,
15% Vieux Carignan, 5% Cinsault
Importer: Eric Solomon 

THURSDAY

“The truffle is a positive aphrodisiac, and under certain circumstances makes women kinder, and men more amiable.”
Brillat Savarin, The Physiology of Taste 

9:30 am: Depart Chanteduc in Chauffeured Cars
 For Private Wine Tasting with Kirsty Manahan
Château de Beaucastel in  Châteauneuf-du-Pape
kirsty@vinsperrin.com
www.Beaucastel.com

We tasted:

Cotes du Rhône Rouge
Vinsobres 2007
50% Syrah 50% Grenache

Cotes du Rhône Rouge
Cairanne 2007
80% Grenache 20% Syrah

Cotes du Rhône Rouge
Coudelet de Beaucastel 2006
30% Mourvedre, 30% Grenache, 20% Syrah, 20% Cinsault

Châteauneuf-du-Pape Rouge
Château de Beaucastel 2006 and 1998  
30% Mourvedre, 30% Grenache, 10% Syrah, 10% Counoise, 5% Cinsault, remaining 15% blend of  Vaccarrese, Terret Noir, Muscardin, Clairette, Picpoul, Picardon, Bourboulenc, Roussanne

Châteauneuf-du-Pape Blanc
Château de Beaucastel 2007
80% Roussanne, 20% Grenache Blanc, Picardin, Bourbelenc  

Châteauneuf-du-Pape Blanc Vieilles Vignes 
Château de Beaucastel 2007
100% Roussanne
 
12:30 pm: Special Truffle and Wine-Tasting  Lunch at
Restaurant La Beaugravière
 With Tina and Guy Jullien
Route N7, 84430 Mondragon
04 90 40 82 54 www.beaugraviere.com

Salade de Truffes et Pommes de Terre à l’Huile d’Olive
Lirac Blanc La Mordorée Reine de Bois 2007
50 % Grenache blanc, 15% Vioginer, 15% Rousannne, 10% Marsanne, 10% Picpoul, 10% Clairette, 10 % Bourbelenc
Importer: Kysela Père

Coquilles Saint Jacque Clouté de Truffe Rôtie Coulis de Truffes
Condrieu André Perret 2007
100% Viognier
Importer: Michael Skurnik

Velouté d’Artichaut et Cèpe Brunoise de Truffes et Artichauts
Château de Beaucastel Blanc 1990
80% Roussanne, 20% Grenache Blanc, Picardin, Bourbelenc
Importer: Robert Hass 

Suprème de Poularde Demi-Deuil,
La Cuisse Rôtie Sucs de Cuisson Truffé 
Châteauneuf-du-Pape Rouge Pierre Usseglio, Magnum, 2000
80% Grenache, 10 % Syrah, Mourvèdre, Cinsault
Importer: Alain Junguenet

Brie Truffé
Château Rayas Rouge 1996 
100% Grenache
Importer: Alain Junguenet

Glace à la Truffe Noire Caramel Salé
Vieux Rasteau 1976

Dinner Free

FRIDAY

“Truffles are to the soil as stars are to the sky.”

10 am Arrive Chanteduc for Truffle Cooking Class
And Lunch Preparation

A Sip of Spicy Langoustine and Gambas Broth with Truffles

Open-Faced Truffle Sandwiches

    Marinated Local  Leg of Lamb Roasted in the Bread Oven
Onion Carbonara with Truffles
Winter Vegetable Ragout with Truffles

Serge’s Cinnamon-Apple Tart
Lemon Goat’s Milk and Honey  Sorbet

Côtes-du-Rhône Rouge
Clos Chanteduc 2007
  60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault
Importer : Eric Solomon

Quote of the Day:
“Don’t Cry Because It’s Over,
Smile Because It Happened”

Click Here for Adobe Acrobat Printable Truffle Class Schedule