At Chateau Sainte Roseline, the Tuber Melanosporum the – black Truffle – reigned over the classified twelfth century vineyard, bringing its fragrance to the marriage of wine and gastronomy.
The Chateau Sainte Roseline celebrated on Sunday, January 24, 2016, the Black Diamond of Provence, a fragrant witness of the art of living, landscapes and terroir of the Var. The sensual and carnal fragrance of the Black Truffle floated in the cellars, where a large crowd had come to discover this rare and mysterious fungus that grows under our feet, ripens in winter and sublimates the dishes – even the simplest – with its unique and enchanting fragrance.
Aurélie Bertin, the domain owner, had organized a rich program of events, cooking demonstrations and a Provencal market loaded with Truffle, brighten up with a sumptuous “all truffle” gastronomic meal with four hands and two stars. The highlight of the day celebrated the pleasures of the table and Chateau Sainte Roseline wines.
Development of the Truffle cultivation
The truffle, the landscapes that its models through its cultivation at the foot of noble oak trees, and the rich culinary gastronomy it inspires, is a nice theme of winter tourism.
If natural truffle fields are threatened by drought in the summer, the Var terroir offers some ideal areas for the cultivation of Truffles which requires a calcareous soil at about 500m in altitude with the possibility of irrigation.
If these conditions are met, you can plant truffle oaks (mycorrhized with the queen of truffles, the Tuber melanosporum the – black Truffle) and expect a delicious first harvest after 6-7 years.
A rabassier with his truffle dog made demonstrations of “cavage” (digging) of truffle and gave technical advice on its cultivation.
To wait until one’s personal production, the Provençal market proposed fresh Truffle and tasting / sales of regional and artisanal products around the truffle with fresh truffles from the Haut Var – a highly visited stand – canned Truffles, truffled Brie…
Cooking demonstration of Risotto with Truffle
Before and after the lunch around the Truffle, Hermance Caro – Joplet, from the restaurant Le Castellaras in Fayence – one Michelin star – made a cooking demonstration on the realization of a creamy Risotto of Small Spelt from Haute Provence with Truffle and Butternut Squash. Captivated by this original recipe based on Small Spelt from Haute Provence – the caviar of grains – instead of rice, the audience had the privilege of tasting the dish at the end of the demonstration and leave with the recipe offered by Hermance Caro – Joplet.
Moreover, gastronomes have a feast on Brouillade de Truffe consumed onsite, accompanied by a glass of wine of Château Sainte Roseline.
Gastronomic lunch “Around the Truffle”
The four-hand menu signed by the chefs duo Sébastien Sanjou, Maître Cuisiner de France, starred Chef of the restaurant Le Relais des Moines at Les Arcs and Quentin Joplet, starred Chef of the restaurant Le Castellaras in Fayence, has kept all its gourmande promises of creativity and variation on the truffle in dishes. They shared their passion for this noble gift of nature, the ‘tuber melanosporum’, in an original menu, where the personality of each of the talented chefs expressed.
Amuse-bouche: Gnocchi of Ratte Potato in a Poultry broth, crunchy Vegetables, grated Truffle
An magic, classic, alliance of two “fruit of earth”: Truffle and Potato, revisited in the form of Ratte gnocchi, and magnified by a delicious Poultry broth and crunchy vegetables for the “mâche”. The terroir in all its expression!
Starter: Fresh Duck Liver from Chalosse mid cooked with Truffles and glacé / Squash / Chickweed
A delight in appetizing colors from beige to orange, studded with Truffle chips. The character and flavor of the truffled Foie Gras are pronounced in a long finish. Little notes of sweetness and freshness with three small glacé / Squash / Chickweed. This magical Foie Gras / Truffle wedding was savored with small sublime crispy breads shaped like a Baguette.
Wine pairing with Cuvée Prieure – Cru Classé
During the meal, Jeremy, sommelier on the estate, came to explain the paring food / wines for lunch around the Truffle, some Red, White and Rosé Cuvée wines from La Cuvée Prieure, the flagship of Chateau Sainte Roseline
The La Cuvée Prieure wines come from the sunniest parcels on the estate, offering rich wines dedicated to gastronomy. The La Cuvée Prieure Blanc is a mono grape of Rolle, aged ten months in oak barrels to bring it some toasted notes. The Cuvée Prieure Rouge is made from a blend of 25% Cabernet and 75% Syrah. The wine is aged in barrels, half of which are old casks to round off the power of the wine and give it remarkably balanced tannins.
Powerful, but elegant alliances
Main course: Farm Poularde stuffed with Chestnut and Mushroom, Truffle Juice, Sweet Potato Cromesquis with Salted Butter
The Poularde refined flesh, both firm and tender, cooked at low temperature, stuffed with a successful and delicious combination of mushroom and chestnut, was enhanced by a creamy Truffle jus that gave this masterpiece all its dimension. Some Sweet Potato cromesquis brought the smooth touch in counterpoint of the power of the dish.
Brie with Truffles: a classic revisited way terroir. Creaminess on perfume bed: Truffle predominates exhaling a scent of earth and undergrowth.
Dessert: Chocolate Grand Cru, Truffle / Olive Oil / Ice Cream
Sculptures in chocolate plates laid on cream peaksof Chocolate Gianduja, a Vanilla / Truffle ice cream, the olive oil bringing its mouth perfume in the finish for a dessert in apotheosis of the menu with strong in taste but full of elegance alliances, as only the greatest chefs know to provide.
Sébastien Sanjou – Le Relais des Moines in Les Arcs
Sébastien Sanjou opened his own restaurant in 2002 – at the age of 20 – and three years later, the Relais des Moines joined the Tables Remarquables Châteaux & Hôtels Collection, the network of prestigious establishments initiated by the famous chef Alain Ducasse.
Trained by the late Christian Willer (La Palme d’Or in Cannes) and Daniel Labarère (L’Ambroisie in Tarbes), this early prodigy got one star in the Michelin guide in 2013. He was inducted Maître Cuisinier de France in March 2014.
Quentin Joplet – The Castellaras in Fayence
Quentin Joplet began his training at the restaurant Le Lispius in Belgium with Ronald Stas where he stayed for 3 years. He then continued his training for 2 years with Alain Carro (one Michelin star) before realizing his dream and working with Michel Bras in Laguiole in the Aveyron.
In 2012, Hermance and Quentin took over the reins of Le Castellaras, the Carro family’s restaurant, and in 2015, Quentin received his first Michelin star – one of the only two awarded that year in the Var!
About Chateau Sainte Roseline
Thirty minutes away from Saint-Tropez, Cannes and the Gorges du Verdon, the Chateau Sainte Roseline in Les Arcs sur Argens has ween the cultivation of wine for seven centuries. The vineyard produces “Cru classé des Côtes de Provence” Rosé, Red and White. A pioneer of ecotourism in France, the Chateau offers a harmonious ensemble of oenology, terroir, landscapes.
Lovers of culture, history and heritage can discover the Chapel Sainte Roseline housing – besides the relics of Sainte Roseline – some art works by Chagall, Giacometti, Bazaine and Ubac.
Château Sainte Roseline
83460 Les Arcs sur Argens.
Tel. +33 4 94 99 50 39
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