Daniel Galmiche, Executive Chef at The Vineyard
I really like the month of January, not only because of the snow fall, as it often does in winter in Franche-Comte (next to Switzerland), where I come from, but also for the truffle, this famous beautiful pungent fungus, which I love. It is this time of the year where we can have fun creating a truffle menu, which you can come to enjoy on Saturday 9th February.
So what type of truffle we will use? Well, we would love to use the white, but the season for this type is over. They are also the most expensive coming from Northern Italy, in the region of the Piedmont from a town called Alba. They have a massive scent, and are often sliced raw on top of risotto for example. But they are also used in plenty of other dishes in the season from October to December.
For Saturday’s menu we will use the black Périgord truffle from South West France. They have the best flavour really; we call them the diamond of the kitchen. They can also be found in Spain, Italy, Croatia, Slovakia, and Serbia.
If you want to wait for cheaper truffles, which are also very good, look out for them next summer or autumn. They are black outside, beige with white vein inside and generally come from Burgundy, but can be found in other countries like Spain, Croatia, Portugal, and Britain. They are difficult to get hold of really unless you do happen to know a forager. However, supermarkets will sell them in a small jar, in brine of some sort, with one or two truffles in it.
Nothing can beat a fresh truffle though, so why not try my guinea fowl recipe in my French Brasserie Cookbook, great to have as a special treat with friends or family. Like I show in the recipe, black truffle can be cooked, unlike the white ones, which are used raw. You can also slice them very fine on top of food on a truffle potato salad for example.
So until next time, have fun cooking!