The Domaine de Majastre in Bauduen in the Var cultivates the love of the Truffle, from the generous terroir to the delicious plate of the young and talented chef Morgan Barra from La Table de Majastre.
Domaine de Majastre is a trufficole property which extends on a terroir of 400 hectares in preserved natural landscape in Bauduen (Var). In the nearby sumptuous Gorges du Verdon, the largest canyon in Europe, turquoise or ink-blue waters wind between abyssal gorges and breathtaking landscapes, before taking a break in the Lac Sainte Croix.
The estate’s restaurant, La Table de Majastre by Chef Morgan Barra, offers traditional dishes, inspired by local recipes that transcend the organic products from the family farm with the captivating flavors of the Truffle.
Former residence of the Counts of Blacas
Beside a pond, the magnificent seventeenth century bastide is the former residence of the Counts of Blacas d’Aulps; one of them, a Minister and Secretary of State of Louis XVI, shared the fate of the last king of France.
Philippe De Santis acquired the estate in 1987, and for thirty years, has been developing the property around truffle farming, exploiting 80 hectares of truffle trees over an area of 400 hectares, a terroir where, according to the truffler, “we plant a broom handle and there grows the truffles!”
Lover of the truffle and its trades, Philippe De Santis has created his own breed of dogs, selecting in each litter the dog with the best nose for the truffle. Philippe De Santis shares his knowledge of the mysteries of the Truffle and have the visitors admires the olfactory prowess of his dogs during demonstrations of “cavage“. His kennel currently has 60 truffle dogs raised on the spot where many “rabassiers” have found there their four-legged friends.
Values and traditions of Provençal terroir
The Domaine de Majastre also includes six guest rooms, some gîtes, a ferme-auberge (farmhouse inn), La Table de Majastre, a restaurant where Philippe De Santis’s son Morgan Barra celebrates the Truffle in a refined terroir gastronomy. All the products prepared by the chef come from the family farm, where calves, oxen, lambs, goats, are raised and the vegetables are picked up in the two vegetable gardens, all in controlled bio qualification, so that customers find the tastes of the terroir and its traditions.
La Table de Majastre proposes two truffle menus according to the seasons – the Tuber Melanosporum in winter and the Tuber Estivum in summer – as well as terroir suggestions in summer, according to Morgan Barra’s inspiration of the day, according to the mature vegetables in the kitchen garden.
Fireworks of flavors
Raised with scent of the truffle, Morgan Barra fell as a youngster into the family pot. At age 13, this food enthusiast at an early age made his first school internship in Denis Sarvac‘s kitchens at Les Gourmets restaurant in Aups. After this beautiful culinary experience, his decision was made: he will be chef. At the end of his schooling at the Lycée Paul Augier in Nice, he perfected his talents alongside the famous starred chef Jacques Chibois, at the Bastide Saint Antoine in Grasse, with whom he worked tirelessly, learning in three years what would normally takes ten years.
At La Table de Majastre, Morgan applies the expertise of the great chefs to his grandmothers’ ancient recipes, bringing a touch of modernity to an authentic and generous cuisine exalting the intoxicating scents of Black Diamonds combined with the exceptional products from the farm.
Discover the gastronomy of the truffle
Truffle Tapenade (100% Truffle, Olive Oil, Salt), accompanied by the “maison” Orange Wine.
Cappuccino with Ceps, Chantilly and Truffle Chips (Chef Morgan Barra’s signature dish). A light and original starter, with a creamy texture, where the flavors of mushrooms join in a truffled, magnificent and airy Chantilly.
Brouillade of Majastre. An explosion of flavors in an ideal marriage between the organic egg and the truffle.
Aumônière of Majastre, Foie Gras and Truffle, Morel sauce. The crisp puff pastry delivers on the palate some aromas of earth where the rich creaminess of the foie gras glorifies the spellbinding flavor of the Black Diamond.
Black Diamond Lasagna. The layers of foie gras alternate with the layers of truffles: a typical dish structured as an exceptional dish. A delicious nod to Italy for this dish revisited “façon terroir”.
Crispy truffled Pork Foot on his Bed of Lentils du Puy. Crisp and original, this fragrant dish is revealed on the delicious sweetness of the lentils with the subtle scent enhanced by the truffle.
Mironton of Calf from the farm, Crushed Potato with Truffle. The broutard is the calf that still suckles his mother but begins to graze. Its tender and melting flesh, on a bed of carrots, evokes the scents of the surrounding scrubland.
Brie de Meau with Black Pearls. The undergrowth aromas of brie are ideally combined with the scent of truffle in a creamy texture!
Pana Cotta, Truffled Apple Crumble and Truffle Parfait. The truffle knows how to give the desserts an unmatched gourmet dimension with strong and sweet sensations to the palate.
Wine: red Cote de Provence, Château Sainte Beatrice 2015.
Chambres d’hôtes de charme
Ferme Auberge, the Domaine de Majastre offers six chambres d’hôtes de charme accommodation and gîtes, decorated in the spirit of Provence, facing the pool. In a magical setting, in the quiet of the countryside, Rosy and Philippe De Santis invite you to discover and share the life of a trufficole property and its gastronomy of truffle specialties. The surrounding landscapes are full of activity treasures: canyoning and rafting, mountaineering, hiking in Gorges du Verdon, water activities in the surrounding lakes, excursions in the villages of high Provence like Moustiers Sainte Marie, ranked among the most beautiful villages in France.
A perfumed witness to the Art de Vivre, landscapes and terroir of Provence, the Black Truffle, a soil treasure with a sensual and carnal perfume, grows at the feet of noble trees – green oaks and pubescents or hazel trees. The landscapes its culture models and the varied and succulent gastronomy inspired by this exceptional mushroom, are a magnificent and delightful theme of winter tourism in Provence.
Farmhouse Inn La Table de Majastre
Discovery Menu at 70 euros and Passion Menu at 80 € (all inclusive: aperitif, amuse-bouche, two starters, main course, cheese, dessert, wine, digestive, coffee)
In the summer: Terroir menu at 35 euros (amuse-bouche, starter, main course, cheese, dessert).
Côte de Provence wines: Château Sainte Béatrice, Château de Saint Martin, Domaine de Valcolombe and Clos de l’Ours.
The Week-end Truffle formula at 120 euros includes the room, the breakfast, a demonstration truffles search with a truffle dog, a discovery menu including six dishes, wine, digestive and coffee.
Domaine de Majastre
Rosy & Philippe De Santis
Route de Moustiers
Tél: +33 (0)4 94 70 05 12
Domaine de Majastre in pictures
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