FEATURING:

Daniel Boulud (Daniel, New York city)
Jean-Louis Dumonet (Saks, New York city)
Michel Jean (Provence, New York city)
Laurent Manrique (Aqua, San Francisco)
Sylvain Portay (Mix, Las Vegas)
Roland Passot (La Folie, San Francisco)
Pierre Albaladejo (Four Seasons, Hawaii)
Gerald Hirigoyens (Fringale, Pastis, San Francisco)
Jean - Pierre Dubray (The Ritz Carlton, San Francisco)
Xavier Salomon (The Ritz Carlton Buckhead, Atlanta)
Christian Rassinoux (The Ritz Carlton, Laguna Niguel)
Jean-Christian Dumonet (Josephine, Paris)
Flora Mikula (Flora, Paris)

AND ALSO:

Patricia Untermann & Sue Moore (San Francisco Examiner), Dorie Greenspan (Diversion, Bon Appetit, Cookbooks New York), Alexander Lobrano (Gourmet Magazine, etc...), George Hobica (Copley news), Manny Howard (New York Magazine), Robin Masse (French Government Tourist Office in New York), Jocelyn Morse (Starchefs - New York), Michel Bernardaud &Dominique Millee (Bernardaud Porcelaine - New York), Gerard Boyer (M.Chapoutier - New York), Sylvette Vermeulin (Garnier Thiebaut).


With the participation of our special guests:
Patricia Wells & Walter

THE WEEK END SCHEDULE:

Friday 19th of January 2001
18H00 : Check in at Château de la Baude and Mas du Grateloup in Buisson (B&B)
18H45 : Welcome reception prepared by Patricia Wells at Chanteduc, her home in Vaison la Romaine

Saturday 20th of January 2001
09H00 : Breakfast
10H30 : Departure to the truffle market in Richerenches
12H45 : Lunch at Le Tisonnier restaurant, at la Garde Adhemar.
15H00 : Departure to Valreas and Richerenches to visit the truffle brokers, and witness loading of Plantin's truffles
17H00 : Return to Plantin, tour of the factory
19H30 : Chefs' Dinner at Hervé Poron & Margaret in Merindol les Oliviers

Sunday 21st of January 2001
08H30 : Breakfast
09H30 : Departure to the truffle mass in Richerenches
12H00 : "Vin d'honneur" in Richerenches

AND THE CHEFS COOKED...

PAIN ET TRUFFES
Toasted bread topped with sliced black winter truffles,
olive oil and fleur de sel

FOIE GRAS DES LANDES

SAUCISSON AUX OLIVES DE NYONS
French sausage with Nyons olives

SALADE DE LENTILLES ET TRUFFES
Lentil salade with truffles

MORILLES FARCIES AU FOIE GRAS ET TRUFFES
Morels stuffed with foie gras and truffles

COQUILLES SAINT JACQUES ET TRUFFES
Sea scallops with truffles

GALETTE DE POMME DE TERRE ET TRUFFES
Potatoes tart with truffles

OEUF COCOTTE ET TRUFFES
Soft boiled egg with truffles

FOIE GRAS EN COCOTTE AUX ECHALOTES CONFITES ET TRUFFES
Foie gras cooked "en cocotte" with confit shallots and truffles

MAGRET DE CANARD POMMES ET RAISINS
Duck Magret with apples and grapes