Two temptations among so many at La Bastide, but Jacques Chibois’ passion for these products is felt and savored throughout the year at La Bastide, particularly at the January truffle market.
Olive oil has vintages, just as does wine, with good years and bad years. And, like wine, olive oil is used in the preparation of many dishes, and even desserts.
Jacques Chibois is particularly sensitive to the aromatic dimensions of these oils, subtleties that have been part of culinary traditions across the Mediterranean basin.
Each year, on the second Saturday in January and in cooperation with the Chamber of Agriculture and the truffle growers’ union, Jacques Chibois organizes a vast truffle market which regularly sees a tremendous turnout. And for 4 months of the year, the “Black Gold” makes its presence felt on the menu. This pearl of the woodlands, the magical apple, this priceless diamond in cuisine can, “on certain occasions, make women more tender and men more lovable,” says Alexandre Dumas. This underground mushroom, known since the dawn of time, piques the human imagination and represents a veritable gastronomic treasure.