Brie with truffle: the subtle alliance of black diamond and the king of cheeses
A festive and historical specialtyDid you know that we find traces of Brie with truffle in the cookbooks of Marie-Antoine Carême (known as Antonin), known as “the king of chefs and the chef of kings” in the 19th century?
From from a very poor family, Antonin Carême was first a pastry chef before becoming the head chef of Minister Talleyrand for 12 years. Cooking for representatives of the royal courts, we owe to him the concept of haute cuisine, the invention of the kitchen hat and especially the introduction of truffles into refined recipes.
His career took him to the Rothschilds who gave the most famous dinners in Paris. With the composer Gioacchino Rossini, a fine gourmet and family friend, Antonin Carême will learn about the black diamond giving birth to the famous tournedos Rossini and many other culinary treasures like Brie with truffle...
Not surprising when we know that at the same time, Brie de Meaux was crowned “king of cheeses”, again by Talleyrand, during the Congress of Vienna. At the final banquet, participants tasted no less than fifty-two cheeses from their respective countries. The Brie de Meaux was unanimous.
The two make a pair…Before you can enjoy this beautiful combination of fine and powerful aromas, a little reminder is necessary. This gastronomic masterpiece is obtained from a Brie de Meaux split in two, topped with a preparation based on mascarpone and black truffle (preferably Tuber-Melanosporum) then closed.
The ideal is to prepare your truffled Brie two days before tasting and keep it cool so that the truffle has time to infuse the flesh of the cheese.
