Truffle menu at Châteauvieux

It’s almost a tradition at the beginning of the year. An unconditional lover of good, fine produce, Philippe Chevrier likes to honor the black diamond during the winter season. Who better than his chef, Damien Coche, to create a menu with the owner and transform the melanosporum truffle into the queen of the ball. Hold on to your hats, though, as the titles are really something else: light mousse of duck foie gras and celery “boule” with truffle – tartar of scallop walnuts marinated with truffle – blue lobster from Brittany snacked a la plancha parsley roots and truffles, shell jus – whole cooked truffle in lamb’s lettuce and salsify turnover with hazelnut oil – roast veal chop from our mountain pastures with truffle spinach cream – “guanaja 70%” chocolate soufflé tart. “Happiness is pleasure without remorse” (Socrates) and a pleasure multiplied tenfold at Domaine de Châteauvieux.