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France Truffle Weekend

Les-Eyzies-de-Tayac-Sireuil, February 6-8, 2015

A winter weekend in Périgord

A good number of members of the Chaîne des Rôtisseurs met at the Hôtel des Glycines in Les Eyzies, whose chef and owner are members of the Confrérie.



Guests came from Germany, Paris, Tarn-et-Garonne, Bordeaux and of course, the Périgord contributing to the cheerful, friendly atomsphere.

As well as gastronomy, the group was keen to explore prehistory in our fantastic venue, Les Eyzies, which contains dozens of renowned archaeological sites.



Saturday afternoon was dedicated to truffles, thanks to an inspired and inspiring truffle-harvester, who gave us the opportunity to forage for the precious “melanosporum” ourselves. The weekend ended at a local market in a delightful village with traditional old houses.



The weekend highlights were the outstanding culinary delights prepared by Chef Éric Jung.

It all began on Friday night, after a champagne reception graciously provided by the Bailliage of Périgord, the event’s host. We enjoyed delicious dishes, including two cuts of veal cooked in two different ways. It was divine: well done Chef!



The highpoint was the Gala Dinner on Saturday night: it was all about truffles - from the appetisers served with the aperitif, to the ice cream that came with a fantastic grand cru chocolate dessert. I must mention the egg, cooked at 63 degrees and garnished with truffle that really brought out the creaminess. Exquisite!

Both taste buds and eyes were given a real treat in the dishes we were served:
- truffle risotto
- Périgord lamb, Périgueux sauce, served with parsnip purée
- goat’s cream cheese with truffle.



I would also like to add that the chef used exclusively seasonal and unusual vegetables: parsnip, Jerusalem artichoke, turnip-rooted chervil, potato beans, vitelotte potatoes, salsify and black salsify, most of which are grown in the hotel’s vegetable garden.

I was also amazed to see the young lady setting the table before the meal, with her white gloves and careful measurements to make sure the cutlery and glasses were in exactly the right place, demonstrating a remarkable level of professionalism that is well worth pointing out.



A big thank you to both the kitchen and service brigades, not to mention our hosts, Laurence and Pascal Lombard; thank you as well to the guests who put their faith in us and who braved the winter weather to venture deep into the Périgord.

I look forward to seeing you later in the year for a gastronomic surprise with the “flavours of autumn in the Périgord”.

Claire Veaux, Bailli

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