The New Plantation
While we were celebrating the 1st birthday of our little oaks in February, our cultivator Bruno Tali, was already planning a new addition. A new vintage and a new plantation, "Les Caillasses", have become part of the family.
The Ronds de Sorciere is pleased to be able to offer two vintages:
The 2007 from the "Sacristans" and "Four a Chaux" plantations.
The 2008 from the "Caillasses".

We're in the news...
A huge thank you to the trade press which has been such a passionnate supporter of the Ronds de Sorciere.
We are creative, audacious, innovative...(their words !)
Some have even joined us. The specialist food press (Regal, Vins Saveurs et Traditions, Gault & Millau, Elle a Table, Cuisine et Terroirs, neo-restauration...) and also more diversified publications such as France Agricole, Club Cigare, Kine Actu and the Pariscope, have all been bewitched by the simple but original concept of becoming a trufficulteur. You will soon be able to read the relevant articles on our updated website.

Dominique Bouchet and his recipes
We would like to thank Dominique Bouchet for the invaluable time he has devoted to our project and for sharing his renowned knowledge . Dominique Bouchet presents us here with a menu based from start to finish on black truffles from the Perigord (which you may of course sample for yourself in his eponymous restaurant).

Truffle Toasties (tarte de pain grillé à la truffe)
For 4 People:
4 generous slices of country bread (1cm thick)
80g of truffles
Olive Oil
Sea Salt

1) toast the bread (it should be golden and crunchy on the outside but soft inside)
2) use a mandolin to cut the truffle into thin slices
3) drizzle olive oil onto each slice of bread and add the thin slices of truffle
4) sprinkle with a teaspoon of olive oil
5) add a final pinch of sea salt

Suggested wine : Champagne Legras "Cuvee St Vincent" 1996 Blanc de Blancs


Baked Eggs with Truffles (Oeufs cocottes à la truffe)
For 4 People:
8 eggs
8 dessert spoons of double cream
8 teaspoons of finely chopped truffle
1 dessert spoon of melted butter
Sea Salt
White Pepper
8 small china ramekins

1) grease the inside of the ramekins with the melted butter using a pastry brush and add 1 spoonful of cream
2) break an egg into each ramekin taking care not to break the yolk
3) sprinkle with the finely chopped truffle
4) place the ramekins in a bain marie (the water should come halfway up the side), cover and heat the water to boiling point. Cook for 5 minutes. Once the egg whites are firm, remove the ramekins from the bain marie. Season with the salt and pepper and serve hot.


Seared Scallops with Truffle on a Bed of Asparagus. (Noix de St Jacques contisées à la truffe)
For 4 People:
8 large scallops
8 thick slices of truffle
8 green asaparagus tips
1 bunch of flat parsley
1cl of olive oil
Sea-salt
White pepper

1) Make a small incision in each scallop and insert a slice of truffle
2) Clean the asparagus tips, cook until al-dente in salted water. Drain and set aside
3) Separate the parsley leaves from the stalks. Wash the leaves, dry well and then put in a blender, drizzling in the olive oil to form a fine, smooth emulsion.
4) Warm the asparagus in a lightly oiled pan, then cut in two lengthways and keep warm.
5) Heat a spoonful of olive oil in a pan, sear the scallops until each side is golden brown then finish in an oven at 180° C for 1 minute. Finish with a light sprinkling of sea salt and white pepper.
6) Place two halves of asparagus on each plate and rest 2 scallops on top. Drizzle a teaspoon of the parsley and olive oil emulsion to dress.

Suggested Wine : Domaine de la Chapelle "Hors-Classe" 2005 Pouilly Fuisse. Catherine and Pascal Rollet.


Beef Fillets with a Truffle Gratin (Filet de boeuf gratin de pommes de terre aux truffes)
For 4 People:
4 beef fillets (150g each)
1 tablespoon of sunflower oil
For the gratin
600g of large potatoes
50g of chopped truffles
10g of butter
100ml of single or double cream
Salt and freshly milled black pepper

1) Pre-heat the oven to 180° C
2) Peel the potatoes and cut into thin slices. Grease a gratin dish and add a first layer of potato slices. Cover with chopped truffles and add a second layer of potatoes. Sprinkle with salt and pepper. Pour the cream over the layered potato and cook for 40 minutes in a pre-heated oven. Test if the potatoes are cooked by poking gently in the centre of the dish with a sharp knife.
3) Add the oil to a frying pan and heat well. Sear each side of the fillets and cook in the oven at 180o for approximately 4 minutes (depending on taste) Season each side and serve with the gratin.

Suggested wine : Scamandre "Brisson" 2003 Von de Pays d'Oc


Warm Individual Chocolate Puddings with a Fondant Centre (Moelleux au chocolat mi-cuit aux truffes fraiches)
For 4 People:
105g of dark chocolate
50g of butter
2 egg yolks
2 eggs
50g of sugar
18g of self raising flour
4 truffle shavings (approx 2g)
4 stainless steel moulds (5cm diameter 6.5cm high)

Pre-heat the oven to 200° C
1) Melt the chocolate and butter using a bain marie
2) Beat the 2 egg yolks, 2 eggs and the sugar together to a delicate, fluffy consistency and then sprinkle with flour
3) Add the melted chocolate and butter, and beat gently to form a smooth mixture
4) Grease the insides of the moulds with butter
5) Half fill the moulds with the chocolate mix, add a truffle shaving and then fill to the brim with the remaining chocolate mix
6) Put into the pre-heated oven for 10 minutes
7) Remove from the oven, turn out each pudding onto a plate
Serve with bitter chocolate ice-cream

Suggested wine : Chateau de la Casenove 2005 Muscatr de Rivesaltes

Important details

Feel free to contact us for any further information to the following address : contact@rondsdesorciere.fr

See you soon on
www.rondsdesorciere.fr