One chef, one ingredient: black truffles by Paul-Arthur Berlan
Each week, Relaxnews invites a master chef to share insights into the gourmet kitchen by presenting a favorite ingredient. We met with Paul-Arthur Berlan, a semi-finalist on the French chef competition show "Top Chef," who is in charge of the cuisine at Metropolitain, a gourmet restaurant in the trendy Marais district in Paris. The young chef shared his love of cooking with black truffles, specifically those from France's Cathar country.
Relaxnews: Why did you choose this ingredient?
Paul-Arthur Berlan: This is a rustic and natural ingredient that gives dishes an exceptional aroma and taste.
R: What is your best kitchen memory associated with this ingredient?
P-A B: A meal at Franck Putelat's [a Michelin 2-star chef with a restaurant in Carcassonne, France].
R: When is this ingredient in season?
P-A B: The season spans November to January.
R: What is the best way to prepare it? Could you share one of your recipes?
P-A B: Simply with a farm-fresh egg.
R: What other ingredients can be combined with this one to surprise and delight the taste buds?
P-A B: Sometimes I combine it with white chocolate in desserts.
R: What are the most common mistakes made when preparing this ingredient?
P-A B: Take care to clean black truffles well to remove any remaining dirt.
R: How do you offer this ingredient on your current menu?
P-A B: My specialty is the "black diamond" egg: a soft boiled egg coated in breadcrumbs and then fried, served with truffles and a mushroom puree.
R: What wine (or other alcohol) is best paired with this ingredient?
P-A B: Château La Voulte Gasparet, Cuvée Reserve (Corbières AOC)
