Cassoulet de Truffes

Monsieur Rousselet remembers with nostalgia the days when Gordes still celebrated its October fête day by leading a steer through the streets. Its fate? To become ‘une bonne daube de boeuf’ for the whole village, served with a village-sized Tian de Courge baked in the wood-burning oven of the local boulangerie, but an older one remains - the stalking and eating of truffles by enthusiasts. Gabriel Rousselet bakes the costly ‘black pearls’ in puff pastry with only the marginally less princely