Sun chokes, penne, truffle and egg

We went to the market in the coastal town of Dieppe recently with the idea to buy some fresh and relatively cheap fish, some local cheeses such as the Neufchatel and the Réo raw milk Camembert and to have lunch at the Le Turbot restaurant there. However, when we arrived from the Paris area theRead More

Celeriac and truffle mash

Truffle has become a rather expensive treat as the production of the tubers is dwindling – because there are fewer oak and hazelnut trees and less favourable soil conditions – and the world-wide demand by wealthy gastronomes is rising exponentially. In the 1925 book of Tante Marie, for traditional family cooking, you can find recipesRead More