Paris Truffle Dinners

Rodrigo GF

Tue, 12 Jul 2016 22:24:26 GMT

�Y entonces? �Ibas a decirnos como comer trufas o a rese�arnos tu comida en Paris? Ya no entend�

fx

Thu, 10 Mar 2016 12:24:37 GMT

Gracias! No me acuerdo precisamente per� me parece algo como 25 euros.

Lippenholtz

Thu, 6 Sep 2012 21:04:51 GMT

Lo mejor que he le�do al respecto.
hoy que cuesta la papa con l�minas de trufa?

Armando

Tue, 4 Jan 2011 02:08:34 GMT

Me gusto mucho este articulo.Desde un tiempo a la fecha he estado intrigado con lo todo relacionado a las trufas, solo imaginando el sabor, como se preparan, como se disfrutan.Definitivamente no soy un conocedor culinario,solo espero poder algun dia disfrutar de las trufas.
pregunta: Es posible disfrutar de trufas en algun lugar de San Diego, CA?
Saludos.

Om� Wale

Mon, 19 Apr 2010 17:06:28 GMT

.

What I think about your article is what I think about all your articles: Excellence, just so much fun.

I"ve never had truffles but my head is spinning, some from the pictures.... but most from the article.

I"ve never liked caviar to the point where I do not want to even try it anymore. May be I will be a flop in front of some trufa thing.

A kiss and a hug to each one of the readers that have pitched in with so much gusto.

Om� Wale

.

fx

Sun, 10 Jan 2010 19:36:31 GMT

Gracias por tu recado, yo com� trufas en Madrid la semana pasada, tambien muy ricos!

Lulu

Thu, 31 Dec 2009 05:04:25 GMT

En busca de recetas de trufa,

Gracias por el articulo. Me gusto tu sencilles, me agrada el que pudieras tener presente que muchos no sabes que es el sabor de una trufa. Te cuento que hoy, despues de varios years, consegui aceite de trufa importado desde Italia. En estos dias me decidire por la elaboracion de la primera receta, al aceite de trufa blanca. Gracias por tu articulo, quiza algun dia pueda probar un platillo con trufas, por ahora me conformo con un platillo al aceite de trufa blanca. Hasta pronto

Lulu"s

USA

fx

Tue, 28 Oct 2008 16:15:15 GMT

Jeanne, I agree with white truffles beating black ones, no question there! How did you organize the white truffle hunting in Alba?

jeanne warren

Tue, 28 Oct 2008 11:44:02 GMT

Thank you for the great article. I much prefer the white truffles in Italy. In fact, I just got home last night from Italy and will be making homemade tagliatelle with shaved white truffle on top, along with white truffle oil and truffle salt and pepper. Simple is best with truffles, as you say. I have had them on multiple dishes and I think truffles on eggs, truffles on pasta or truffles on risotto is the best way to go.

This year was too dry, so the truffle prices, which are always through the roof are now worse. I brought home just one truffle to enjoy. I also bought dried sliced truffle and will put this in olive oil which makes it taste divine!

We had the good fortune to go truffle hunting near Alba 3 years ago. It is a fascinating thing, to watch the dog find the truffles. He was right every time!

fx

Mon, 27 Oct 2008 17:10:23 GMT

Exactly, the simpler the better with truffles.

chef4cook

Mon, 27 Oct 2008 10:39:12 GMT

I agree with the need for warmer temps to fully get the truffle taste and aroma. I personally like truffles shaved over pasta in cream sauce, over lightly scrambled eggs, and with potato puree.

fx

Mon, 27 Oct 2008 09:13:00 GMT

Lord best I"m glad to hear of a fellow tartufomaniac!

fx

Mon, 27 Oct 2008 08:49:39 GMT

Nigel I"d be most interested to see the pictures! In my experience there are three reasons why truffles don"t taste like much: 1) Wrong sort of truffle - only Tuber Melanospermum and Tuber magnatum really have an outstanding smell, the others are just curiosities but there is not much market for them due to the lack of smell. If you gathered a kilogram of Melanospermum and ate them with your friends, well, that"s one expensive lunch which I would very much have liked to participate in! But maybe you got one of the many other sorts of truffles. 2) Truffles lose their smell rapidly, even when in the ground 3) Finally and most disturbingly, a number of people just do not perceive the molecule that makes the distinctive smell of truffles - this is a genetic condition that places them above the rest of humanity in resisting the urge of gluttony. Perhaps you are one of them and don"t really perceive that molecule.

fx

Mon, 27 Oct 2008 08:44:15 GMT

Jay I hope you had fun in Lyon, Bocuse"s place in Collonges is a tourist rip-off, see my article about it "The Chef is Naked".

fx

Mon, 27 Oct 2008 08:43:31 GMT

Jason I have never eaten a truffle straight off the ground but if I did I might turn into a werepig on full moon!

fx

Mon, 27 Oct 2008 08:42:50 GMT

Juliet, I always eat well in Paris, a difficult place not to like and with options for every budget!

Juliet

Sat, 25 Oct 2008 15:41:44 GMT

Wow. Looks like you ate well in Paris!

Jason Sandeman

Sat, 25 Oct 2008 08:17:53 GMT

Thank you for the informative post on truffles. I have used a lot of truffles in the past, so I can attest for the short shelf life. We like to use all sorts of ways to extend the shelf-life of the black gold, like storing it in our aborio rice.

I have never had the pleasure of eating a truffle so close to its birthplace though. One question, have you ever experienced what a truffle is like when it comes out of the ground?

Jay Rosenberg

Fri, 24 Oct 2008 19:23:24 GMT

Wonderful! But Bocuse is appears to be slightly slighted -- my goodness we are going to Lyon Monday and a reservation at Bocuse for Tuesday night. What can we dare to order there?

Nigel Redhead

Fri, 24 Oct 2008 11:12:35 GMT

I can send you a snap of the truffles I found and ate on an omelette and on plain baguette and butter.
Frankly I think they are a little bit like the emperor"s clothes

LordBest

Fri, 24 Oct 2008 10:35:00 GMT

I am one of those unfortunate people who suffer from an addiction to truffles. I had them for the first and only time a couple of years ago, for my 21st birthday. IT really was an epiphany, and I dream about truffles atleast four times a week. I have just heard that same restaurant that I first tried truffles, Vue du Monde in Melbourne (spelling mistake deliberate) has recieved a fresh shipment of white truffles. Now I will have to go and pay the $80 extra to try them.
Love the site by the way, I have tried many recipes, and have been experimenting with many sorbet variations amongst other things.

fx

Fri, 24 Oct 2008 01:16:17 GMT

Denise I recommend you wait for the right opportunity to buy a really good truffle rather than rushing and get a bad one. Canned truffles are tricky, restaurants use them all the time but they sometimes turn out totally bland. Good luck!

fx

Fri, 24 Oct 2008 01:13:49 GMT

Nigel, this sounds like an exciting trip you had with your friend! Now are you sure the truffles you gathered were Tuber Melanospermum? There are dozens of types of truffles and they all look somewhat the same, but with rather different tastes. Also, an important component in the truffle taste is not perceived by some people - it"s a genetic predisposition that saves them from eating truffles into oblivion.

fx

Fri, 24 Oct 2008 01:10:52 GMT

Channah I am glad you like my site despite the sometimes gory unvegatarian recipes! The pastry is always fully meatless and there are loads of veggie things you can do with truffles.

fx

Fri, 24 Oct 2008 01:08:18 GMT

Lily, if you see on the same table canned spag bowls and real pasta you"ll know the difference, no doubt about that! Yes, French pastry chefs try to make spectacular plates but the proof is in the pudding and that dessert did not taste that spectacular despite its good looks!

fx

Fri, 24 Oct 2008 01:04:41 GMT

Laura, I wish I had the meal you mention at Ducasse"s, never actually eaten at his main restaurant in the Georges V.

LauraC

Thu, 23 Oct 2008 18:15:42 GMT

This article reminded me of an incredible meal at Alain Ducasse in Paris. It was a five course truffle dinner. The restaurant is beautiful and our meal was spectacular, a salad hidden under a shaved truffle dome was a memorable course as well as the pigeon ravioli with a very rich broth and shaved truffle. Great article, as usual you have me dreaming of a trip to Paris (my favorite place to visit).

Lily

Thu, 23 Oct 2008 17:46:57 GMT

Sadly, I wish that I was fancy enough for truffles and red wine.

I really can"t taste the difference expensive pasta dinners and canned spaghetti-O"s.

Although, that dessert looks delicious! Why does it seem that the elegance of a restaurant has a direct correlation to how tall its dishes are?

Channah

Thu, 23 Oct 2008 14:30:23 GMT

Those photo"s are LOVELY! Such an inspiration.

Dear FX, I regiligiously visit your site. It inspires and cheers me up. I"m a vegetarian myself (so I tried the onion soup already and it was deelish!), but I love to cook some good meat for my family & boyfriend....and often do so. Your recipes are loved in our house.

Thanks for all the great recipes, pictures and amusing commentary. Never stop!

Nigel Redhead

Thu, 23 Oct 2008 10:00:08 GMT

With a friend in the dordogne and with the help of a dog, we picked a kilo of Truffles.
Made an omelette with some eggs and truffles, I didn"t think the taste was particularly great. Then had shavings of truffles on buttered baguette. That was better.

chez us

Thu, 23 Oct 2008 09:22:02 GMT

What do I think? I NEED some of those truffles!

fx

Thu, 23 Oct 2008 07:43:01 GMT

Chiffonade, you might want to experience truffle oil, an fine product especially in its non-rancid incarnation. Make sure to check the packing date. Oil really does trap well the flavor of truffle shavings, and although it"s not exactly the same as the actual truffle-in-your-hand epiphany, it still makes for an immensely enjoyable experience.

fx

Thu, 23 Oct 2008 07:41:14 GMT

Liliana, the white truffles you have eaten in Italy have an even more delicate taste than the black truffles sold in France. You should have no regrets!

Liliana

Thu, 23 Oct 2008 07:26:54 GMT

I have had the experience of eating risotto with truffles and truffled lasagna while visiting Umbria a couple of years ago. I still remember the wonderful aroma and taste of those dishes.

Thanks for writing this most informative article. I hope to visit Paris one day and have added your recommendations to my list of places to visit.

Chiffonade

Thu, 23 Oct 2008 06:32:42 GMT

I usually look to you for the ultimate in food porn but this time I am very grateful for your *GUIDANCE* on what to do and more importantly ($$$$) what NOT to do in regards to truffles.

I must admit that I have never experienced truffles in their solid incarnation. I have had some incredible mushroom bisque with truffle "dust" on it and I"ve had truffle salt. Both of these items gave me a pretty strong truffle experience, short of actually chewing one. The scent. The unmistakable Earthiness that hovered over the dish like an ethereal halo. Not quite as "in your face" as biting into a truffle but my curiosity was piqued and my appetite whetted for a more "substantial" truffle outing.

(Sigh...) Someday.

fx

Thu, 23 Oct 2008 04:04:18 GMT

Alan, in fact the truffle potato is really not that expensive (for truffles at least!), it is on the menu at �21 out of season with Tuber Aestivum, a cheaper cousin of the grande dame, the black Tuber Melanospermum. And you can ask them to grate a whole truffle on top for as long as you can afford! Reall worth visiting if you are in Paris.

fx

Thu, 23 Oct 2008 04:00:17 GMT

Absolutely, and you can get the same at many gastronomic restaurants here in Switzerland. My favorite is of course Rochat in Crissier!

fx

Thu, 23 Oct 2008 03:59:36 GMT

Buying truffle is an expensive proposition fraught with many disappointments. Canned truffle producers all claim they are as good as fresh, but often you find a bland blob inside with no flavor at all. Apart from buying a fresh one in France or Italy, there are several options in Greece. First you can call up some fancy restaurant that uses truffle, there must be at least a few in Greece that serve truffle. They might sell you one. Price might even beat what you could find in Paris. This is what I do with a local restaurant. alternatively, I am convinced there must be many native species of truffles growing in Greece, not the Tuber Melanospermum but other ones. Try to look it up online, there might be some Greek Truffle Enthusiasts Leage. That might make for a fun and altogether more affordable expedition!

FoodJunkie

Thu, 23 Oct 2008 03:46:56 GMT

Great article. I have tried and loved truffles before and would really like to buy my own, but I don"t have a clue of how to proceed. Do you know any places online where I would trustingly buy a truffle (and have it delivered to Greece)? Thanks

Rosa

Thu, 23 Oct 2008 03:46:55 GMT

That must have been a real taste experience! I love the flavor of truffles!

Cheers,

Rosa

Alan

Thu, 23 Oct 2008 03:45:59 GMT

More tantalizing glimpses of a heavenly world! Francois, please give a hint of how much I have to save up to enjoy a meal at either restaurant