Chef's croquettes with black Périgord truffles

Head for the Dordogne valley and its gastronomy, with the kitchen of the hotel Le Vieux Logis in Trémolat. The starred chef Vincent Arnould introduces us to the Périgord region by revealing the secrets of his recipe for croquettes of Jerusalem artichokes with black Périgord truffles.

Vincent Arnould, Meilleur Ouvrier de France and chef of the Relais & Châteaux Le Vieux Logis, offers a traditional cuisine. For ten years, he has let his menu evolve with the seasons and revisits the products of the Dordogne valley with finesse and creativity: ceps, truffles and foie gras feature prominently on the menu.

His starred table takes us to the heart of the Périgord Noir, between Périgueux and Bergerac, not far from Sarlat or Lascaux, places of history surrounded by dense oak and chestnut forests. Before discovering all the beauties of the region, here is a chef's recipe to enjoy its flavours at home!

Recipe for Jerusalem artichoke croquettes for 4 people:

Prepare the croquette:

  1. Peel and cut 300 g of Jerusalem artichokes into small pieces.
  2. Cook them with a little butter and a little water, covered.
  3. Une fois cuits, les écraser à la fourchette.
  4. Rectifier l’assaisonnement puis ajouter 20 g de truffes noires du Périgord.
  5. Mélanger puis mouler dans des demi-sphères et faire prendre au congélateur.
  6. Use half of the mixture for this first operation.
  7. Once frozen, remove from mould and repeat the same operation.
  8. Before putting back into the hard case, place the frozen half-sphere on top.
  9. Bread the dough twice: once with fine breadcrumbs, once with Japanese breadcrumbs (panko).
  10. Fry at 180°C.

Make the Jerusalem artichoke mousse:

  1. Put 30 g of butter in the "thermomix".
  2. Sweat 200 g of peeled Jerusalem artichokes and add a little salt.
  3. Cook on reverse speed and add 40 g of water and 20 g of liquid cream.
  4. Blend and adjust the seasoning.
  5. Strain through a cheesecloth.
  6. Put in a small siphon and gas once, keep at a temperature of about 50°C.

Prepare the truffle sauce:

Bring a light poultry juice to the boil, whisk it lightly with butter, then add the grated black Périgord truffle, leave to infuse before serving.

Prepare the Jerusalem artichoke chips:

Peel and cut the Jerusalem artichokes into chips, soak them in water and then fry them slowly at 120°C. Add salt when they come out of the fryer.

Arrange the plate:

Put a little Jerusalem artichoke mousse on the bottom of the plate.
Place the croquette on top and add the chips. Then add a dash of sauce and decorate with a few fresh truffles and some herbs.

Enjoy your meal!

Getting to Trémolat, Dordogne