Black truffle escaoutoun

fx

Tue, 8 Mar 2016 18:57:10 GMT

No problem Francois.

Francois

Tue, 8 Mar 2016 17:57:32 GMT

I love Black truffle escaoutoun. Your recipe is wonderful. I meant no harm. It is two different things and they have similar, but different applications. I did a stage with Robuchon in Paris in 1996 and never thought potato puree was a burden, maybe a slight workout necessary before ingesting something 50% butter. Cooking is love...

fx

Tue, 8 Mar 2016 17:36:31 GMT

Ah Francois that stings ... but you are right, it is different although you can use both in the same context and the escaoutoun is way less work to make than Robuchon potato puree. Love your work by the way!

Francois de Melogue

Sun, 8 Jul 2012 16:52:58 GMT

Great recipe but a completely ridiculous claim that it is better than Robuchon"s pommes puree which incidently does not contain truffles. Two completely different things with different tastes... Why don"t you claim this is better than Bouillabaisse...

fx

Tue, 13 Jan 2009 03:08:01 GMT

Thanks Jonathan, indeed, with Italian cuisine simplicity is the way to go!

jonathan

Tue, 6 Jan 2009 06:41:16 GMT

really nice just wonder if cooking it wouldn"t be nice to cook the quails ala sous vide in a bain marie on low temperature, so you end up with a galantine of quail and foie.
i am really inspire by your side (looking threw it for hours)
the polenta is definitely a most make.
i know an italian recipe where they make polenta with truffle butter, put it on a big cold spoon of mascarpone and shave truffle on top. the simple things are the most special aren"t they.
bye

fx

Sun, 25 May 2008 13:18:18 GMT

Jess, thanks a lot for your visit, this is not the most popular article on the blog and yet it was such a delicious dish! Recently I"ve eaten at H�lene Darroze"s and mine, cooked from her recipe, was just better. How about that?

Jess

Sun, 25 May 2008 03:50:19 GMT

Oh my god.

I have been trawling through your site for hours. I love it. I also have home ware and produce envy.