On our second day of truffle week, we headed to Avignon Les Halles, a traditional Provencal food market in Avignon. There we met Chef Julien Chauvet for a cooking instruction at his studio, Concept Chef. On the menu were:
- Cod Brandade with Truffles
- Chicken Fricassée with Truffles
- Truffle Mashed Potatoes
- Pineapple Kiwi Carpaccio in Truffle Syrup
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