In pursuit of the black diamond
The truffle, nicknamed the black diamond, is one of the mysterious riches of the Luberon. To discover its secrets, a truffle grower will lead you into the forest for an astonishing walk in the forest. A privileged experience, to be enjoyed during a stay at the Bastide de Marie.
In the heart of the Luberon, Kita, an excellent Corsican shepherd trained in truffle hunting steals between the trees, snout on the ground. It takes less than 5 minutes for the dog to pound under a holm oak under a holm oak, scratching the ground to mark the right spot. Thanks to her keen sense of smell she finds the truffles that have reached maturity only by the smell they give off, in the midst of the forest's innumerable scents. She is immediately stopped by her master by her master who digs in turn. He digs out a black, bumpy truffle weighing almost 250 grams. He carefully fills in the hole because in two years' time, new truffles will grow in the same place.
"Truffles for pleasure
Robert Florent, a farmer and truffle grower, picked his first truffle at the age of 5 at his grandfather's side. Today, he hunts for truffles in the Vaucluse mountains, with his son and a few guests from the Bastide de Marie. To find out all about this mushroom so coveted by gourmets, Maisons et Hôtels Sibuet propose to share the "Truffle of pleasure" experience, alongside this experienced truffle grower who can't stop talking about the subject. A walk of in small groups through the forest, accessible to all, to learn everything about truffles.
In Provence, truffles have been hunted for over a century. A real treasure with powerful aromas that the truffle dogs unearth at the foot of the oaks, ranging from a few grams to a kilo. It is a mushroom that needs 7 to 8 months of heat and humidity to grow. This year, the truffles arrived a little early. The most sought after are the Tuber Melanosporum, the winter variety that grows from October to March. It is considered as the best truffle in France.
An exceptional dish
The way in which truffles are prepared has evolved in recent years. Chefs compete with each other imagination to enhance the value of this exceptional product. Before cooking it, it is important to know its variety because not all are cooked in the same way. Tuber Melanosporum cannot be cooked, it can only be heated. It is ideal in salads scrambles, grated into pasta and as an accompaniment to poultry. To discover the subtle and refined alliances, food and wine pairings, Chef François Martin opens the doors of the doors of the Bastide de Marie restaurant for a truffle cooking workshop, at the end of the day. Truffle lovers should not miss the Truffle Fair in Ménerbes, the last Sunday of the year. Ménerbes is not only one of the most beautiful villages in France but also an ambassador of truffles. Two good reasons to take a break in Provence.