The long awaited dinner finally arrived. After an eventful day of wandering and kayaking, our appetites had reached their peak.

A few months before our trip, my dear friend Erdem did a similar road trip through Southern Europe, similarly focusing on gastronomical pursuits. After listening to his stories and seeing incredible photographs of elaborate meals, I was determined to take down his suggestions. With Kaan and Burak on board, we adjusted our rough itinerary around a few of said suggestions. Our first stop, Restaurant l’Aiguière, lies in the heart of the third largest black truffle market of France, also named Capitol of Truffle. It was time to put Erdem’s recommendations to the test.

Enjoying the weather in the patio
Enjoying the weather in the patio

The menu included an extended list of individual dishes, as well as pre-set menus that were quite affordable and appealing. We each decided to choose the main dinner menu, including appetizer, entrée and dessert. With an order of the house red, a smooth and dry local wine, we anxiously awaited our appetizers.

A liter of the house red

Burak and I chose the foie gras as a starter, while Kaan went with a terrine served with crayfish. Both were appetizing and rich, yet not too heavy.

Foie gras gourmand et ses toasts chauds - the only recovered photo of the delicious foie gras
Foie gras gourmand et ses toasts chauds – the only recovered photo of the delicious foie gras
La Terrine de Loup au Coulis d’Ecrevisses – Fish terrine with crayfish

Although not included on the pre-set menus, when we saw this item, we all agreed that we had to try it and placed one order to share. The duck breast, cooked medium, was our favorite dish of the night. A crispy skin topped with figs, the meat was incredibly tender, cooked to perfection and paired very well with the salad and wine. This dish would be remembered for the rest of our trip.

Magret de Canard – Naked duck breast served with a vegetable salad

Finally, the long awaited entrée..a taste of the praised truffles, generously shredded over a cassolette of gnocchi swimming in a thick cream sauce. This dish had an incredibly rich taste, and the portion was surprisingly large. I had trouble finishing the plate, which is quite a bold statement (as those who know me personally can attest, I rarely leave any leftovers). Although usually an advocate of “the more the merrier,” this concoction presented such a powerful, unique and delicious taste in each bite that a smaller portion would do it more justice.

Cassolette de Gnocchis aux copeaux de Truffes – Cassolette of gnocchi with shredded truffles

Overall, the dinner was one to remember, building up an even stronger excitement for the rest of Erdem’s recommendations. As we finished our main courses, a heavy storm caused us to flee inside, having our desserts in such a rush that no photographic evidence could be obtained. However, l’Aiguière pulled through once again with light and flavorful portions. Going by Michelin descriptions, this is definitely a restaurant that is “worth the detour”.


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