Truffles, Tension, and Tartlets: A Culinary Caper in Snowy Vermont

The tartlets are a tribute to my culinary icon, Joël Robuchon. In 1996, I had the incredible fortune of staging in his Paris kitchen during truffle season—a dream come true for any young chef. Among his many masterpieces, his truffle tart stood out, a dish so simple yet so luxurious it felt like tasting pure elegance. Inspired by his genius, I created my own version: a crisp filo base, a touch of smoked bacon jam, and a delicate slice of black truffle—a small homage to the culinary legend who shaped my love for perfection on the plate.