Cannes, truffles and a few more truffles and oysters

Bernard did an amazing drive of over 6 hours from Tuscany to Cannes. I tell you the GPS is an amazing tool. Last time we had a car in Europe, I spent most of the time in the car with my head buried in a giant map. We did not get lost but boy were there some tense moments. 

We were greeted by our friends who escorted us to our lovely apartment. So nice to have a bit of normality!! Like doing some washing and having a meal at home. Vegemite is a great "normaliser" item to have on board. 

The next day we went with Maryse and Jean-Jacques to their son's house about half an hour away. Jean-Jacques and Laurent built the house together and it's amazing. Sculpture is part of the house - furniture, sinks, taps, mirrors, benches. Absolutely original.  I stupidly did not take very good pics of this but will add some of B's pics later. They keep donkeys on their property. Yes donkeys

Then we went to Restaurant BRUNO, where everything is served with truffles!!  People fly in with their helicopters to go to this place.  Bruno is a life long friend of our friend Jean-Jacques and the restaurant has many of his sculptures.  Bruno is like a French "Don" - he is sitting there greeting his guests, all dressed in black from head to toe - black hair, shirt, trousers, socks, shoes.  I got the giggles.

And so the repast began - I think I photographed nearly every course - 

This is first course - Foie gras with truffles

Then scrambled eggs - with truffles

Followed by - mushrooms, foie gras -and truffles

And then another dish -a big scoop of mashed potato - with truffles (no photograph yet)

Followed by lobster - with truffles

Feeling very poorly

Then ice cream, with truffles

And baked apple - with truffles

I am seriously unwell.

And then madeleines and MARSHMELLOWS - with truffles.

White truffles, black truffles, sliced truffles, truffles here, truffles there, truffles everywhere.

I want you to know that I did not - could not eat all of the above.  The next day I did not eat - at all

Kay presenting truffle (not real, but they do come this large apparently)

Kay getting ready to use truffle as a discus

Bruno is a legend - check it out.   www.restaurantbruno.com  and I would send you the link but I have forgotten how to.  (Sorry Greg)

And this is the kitchen for sweet food preparation

Opposite is the kitchen for salty food preparation, of which there is much

Private dining room.

And me with oysters the day before my birthday in Cannes

Oh and a couple of Aussies with a Bloody Mary each.  

More later!!