There couldn't be a better way to get through one of the coldest winter's on record, then to spend a week feasting on foie gras and truffles with Chef Pierre Corre at the Auberge de la Truffle in the Dordogne. Ten of us did just that in February. Nini, our intrepid truffle pig, with her owner Daniel, found at lest 50 "black diamonds" which tantalized Chef Pierre and all of us beyond belief.
Our truffle cooking class and dinner included scallops with truffles, a "cappuccino" of celery root cream and truffles, and duck breast with foie gras, truffles and a sauce perigueux --- Almost sinful!
We each got a fattened duck for our duck cooking class and prepared a terrine of foie gras, confited duck legs, and rillettes, all of which we got to take home with us.
Our truffle cooking class and dinner included scallops with truffles, a "cappuccino" of celery root cream and truffles, and duck breast with foie gras, truffles and a sauce perigueux --- Almost sinful!
We each got a fattened duck for our duck cooking class and prepared a terrine of foie gras, confited duck legs, and rillettes, all of which we got to take home with us.
I already have dates for next winter, January 29 - February 4, 2016, so grab a spot and get ready to forage, feast and have great fun!
