As we settle into fall and the leaves turn magnificent hues, our food choices move naturally towards dishes with comforting notes that make the most of the seasonal produce. Hearty fare, such as squash, kale and wild duck are just some of the delicious offerings available, along with those with a more elevated, celebrity-like status in the culinary world – wild cep mushrooms and truffles.
The Truffle and Cep mustard, brings together these two prized ingredients, combining earthy black truffles with smoky ceps in a luxurious creation. Key to this is ensuring that the very best French produce is used – the ceps are collected in the forests of southwest France and then sun-dried for a more intense mushroom flavor, while the “black diamonds” are from Truffières de Rabasse. This renowned supplier from Avignon, which was co-founded by Michelin-starred chef Christian Etienne, sources its truffles from the forests of Provence.
The mustard is served fresh from the pump in a taupe sandstone jar (produced by a ceramic specialist in Burgundy) and sealed with a cork stopper. Not only is it a chic addition to any food lover’s table, but it’s also a great-tasting ingredient for a whole variety of dishes.
The Truffle and Cep mustard perfectly complements the produce of the season. Try stirring it into a hearty venison stew or add a few tablespoons to slow-cooked beef that you can use for a pie filling, or add to a cream-based sauce to serve with roasted pheasant or chicken. It can also be combined with pan-fried garlic mushrooms and a little crème fraîche then stirred through pappardelle pasta. Now, who would be able to resist that?