Clément Bruno is an outstanding character, it is in the house on his grandmother who he decides one day to open this restaurant which celebrates Provence and truffle. Lover of the authenticity and the simplicity of the product, he learns to cook with his friend Roger Jaloux (accomplice of Bocuse) and treats us as much by his vividness as by his dishes.
At Bruno, it is a unique menu around truffles! The menus change at least three times a week.
For Bruno Clément, talented restaurant owner to Lorgues in the Var, it is of the magic. " Truffles transform the golden ground " he says. Privileged observer of the fascinated reports whom the men of taste and culture maintain with Rabasse (toddler, his grandmother fed him, on the return to the school, with what she had under the hand: truffles and bread). He has fun by serving the best of the truffle cookings.
His famous recipe of the potato :
FOR 4 PERSONS
- 2 potatoes of 300 g
- 170 g of Black Truffles or season
- 1/2 l Whipping cream
- 50 g of butter
- Olive oil of Black truffles
- Fleur de Sel de Guérande
- Pepper of the Mill
- Aluminum foil
Peel potatoes.
Melt the butter. Whitewash(paint) 4 pieces of aluminium foil.
Wrap potatoes in this paper, put them in a dish(flat) going to the oven, cook them approximately the 1 hour oven in 160°C.
During this time, boil the cream in a pan and add 50 g of worn truffles, make simmer(plot) this cream until obtaining of a velvety sauce.
Put potatoes cut in two in 4 soup plates.
Coat some cream, cut small strips of truffles, on potatoes and all around.
Spray with a dash of olive oil with truffle, flowers of salt of Guérande and pepper mill.
www.restaurantbruno.com
le plan campagne mariette
2350 route des arcs, 83510 LORGUES
0033 (0)4 94 85 93 93
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