On a recent culinary tour of South West Louisiana wefollowed the Boudin Trail, a spicy collection of gas stations, grocery stores,and meat packing businesses that serve a meat and rice form of sausages. Thiscollection of secret recipes and homemade delicacies served with sweet tea orcold beer was true Americana. 

While I found each example of Boudin to be a delicious pieceof Cajun/Creole history, I did not think it would be a story to submit to Mr.Five Star. But our last night in Lake Charles, Louisiana included theopportunity to dine at La Truffe Sauvage, or the Savage Truffle. 

This is a very descriptive name as the truffle is a veryrare and wonderful fungus, which grows below the Earth’s surface and can onlybe found by highly trained pigs and a few even more highly trained dogs. Atriple-A rated, fine dining restaurant is a rare find in this area. 

The “savage” description comes from the straightforward,aggressive approach to French cuisine we experienced. This was no foo-foo, apologeticexcuse for fine dining; this was the real deal! The Savage Truffle has beenserving the Lake Charles area for more than two decades, and they haveperfected fine dining.

This dinner was a kick-off for the Lake Charles annual winefestival and also included a selection of fine wines provided by the local winewholesaler.

As we arrived, we were greeted by local dignitaries as thewait staff passed though the guests serving escargot in Chinese spoons,peppered beef on crustini, and Copper River smoked salmon accompanied bywell-chilled Domaine Chandon champagne. We were off to a very good start. 

Our first course was fresh tagliatelle pasta and whitetruffles with shaved parmigiana reggiano paired with a 2004 Ceretto BriccoRocche Barola Prapo. I think I’m going to like this meal! 

Next came a morel mushroom veloute en croute with duck foisgras. We washed it down with a 2003 Montecillo, Rioja, Reserva. Oh yeah! 

The third course was Burrata cheese and heirloom tomatoeskissed by Sicilian extra virgin olive oil and a kalamata olive tapanade. A N.V.Domaine Carneros, Brut Rose, Cuvee de la Pompadour matched the flavor and colorof this delicious service. 

The fourth course was a pan roasted wild Alaskan halibutserved with a Louisiana crawfish and fire roasted pepper risotto, and a sauceCardinale.  A 2007 Louis Jadot, Beaune,Les Avaux, 1” Cru was another perfect match. 

As I quietly loosened my belt, we were next served a Primecertified Angus beef tenderloin medallion with melted gorgonzola cheese, apomme croquette, asparagus, haricot vert and a Bordelaise sauce. A fullflavored dish like this requires a bold red wine, and a 1996 Chateau HautBrion, Graves Rouge from Bordeaux did the trick. At this point I was nearingNirvana!! 

How do you finish a meal like this? There is only oneanswer…chocolate, chocolate, and chocolate! I indulged in a dark chocolatemousse with fresh berries, crème anglais, whipped cream and a crisp vanillacrepe, chocolate truffles (of course), and glazed chocolate candies. A fineSauterne dessert wine put me into ecstasy. 

It was a packed house, and the service was excellent. Eachitem was served at the temperature and consistency that displayed an attentionto detail from the kitchen staff that was more than worthy of mention; I wastruly impressed. 

La Truffe Sauvageis a must visit for fine dining in South West Louisiana, and if you are lucky enough to be there on a Tuesday evening, youwill enjoy the live jazz piano stylings of Chester Daigle. I can honestly say this wasan exquisite fine dining experience. 

Pleasefeel free to review their menus and wine lists at www.thewildtruffle.com 

Dinner is servedTuesday through Saturday, 6:00pm - 10:00pm. Lunch served Tuesday through Friday 11:00am - 2:00pm. Reservations aresuggested, please call 337-439-8364  815 West Bayou Pines Drive   LakeCharles, LA 70601   

This article was provided by the Travel Planners, Kevin andSue McCarthy. Kevin and Sue are broadcast journalists, and international food and dining writers with more than 20 years of experience.  They can be reached at: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it