A Legacy of Flavor

When patrons walk through the doors leading into La Truffe Sauvage in Lake Charles, they eagerly anticipate classy service and delicious food. The eatery, located in Bayou Pines, which is perched along Contraband Bayou, has the type of ambience that exudes culinary pleasure. Even though owners/chefs Mohamed Chettouh, 71, and Arthur Durham, 62, have been operating the restaurant for 27 years, they never take a break from providing food and service with an emphasis on quality and precision.

Such an approach has spoiled customers and that is what drives the team.

“You can’t get to a spot and say you’ve made it. You must keep performing,” Durham said.

La Truffe Sauvage’s menu is French and Mediterranean inspired.

Chettouh, who hails from Algeria and trained to cook French cuisine, and Durham, who attended the California Culinary Academy in San Franciso, take pride in their philosophy of using specific fruits, vegetables, butter, cheeses, meats and seafood — along with French culinary preparation methods — to create their exquisite dishes.

Quality ingredients are the backbone of their homemade stocks which are used for specialty sauces.

The team describes their process on the La Truffe Sauvage website stating, “All the sauces are created from our own stocks from scratch, which can be found constantly simmering in our kitchen.”

“Looking back, we take pride in what we do in terms of food preparation and the energy we put in it. Along with the staff we have cultivated and got them to the point where they are equally invested in taking care of our customers.

“We put so much into La Truffe Sauvage and built a clientele base. And their response is what lets us know they want us to stick around,” Durham said.

La Truffe Sauvage’s menu celebrates Chettouh’s and Durham’s greatest hits.

There are two appetizers on the menu that are held in high regard by the staff and patrons.

They are the scallops Rockefeller which are served over creamed spinach with fennel and Pernod and topped with a glacage of Choron sauce; and the  crispy duck leg confit served with creamy risotto and red wine sauce.

“Those are always ordered. Very few people who come, don’t get those,” Durham said.

Another favorite is the jumbo lump crabmeat Mary Louise entrée. The dish consists of crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus.

“That dish has been on the menu for years. We wanted to change it up then took it off. But people kept asking for it, so we put it back on,” Durham said.

Both Chettouh and Durham pride themselves on being working owners. They have nurtured their staff but continue looking to keep service and flavors consistent.

Try This

Traditional Steak Tartare | A French classic that’s prepared with prime beef tenderloin, parsley, egg yolk, lemon, Dijon mustard, cornichon, fresh cracked black pepper, extra virgin olive oil and Parmigiano Reggiano — served with truffle potato chips.

Pan Roasted Wild Gulf Red Snapper | A customer favorite features steamed potato, sun-dried tomato, artichoke, capers, asparagus tips, lemon butter sauce and jumbo lump crabmeat.

Boneless roasted Yogurt Marinated Half Chicken | Mediterranean- influenced dish with creamy risotto, vegetable noodles consisting of julienned zucchini, carrot and yellow squash sauté with fresh garlic and extra virgin olive oil and red wine sauce.

La Truffe Sauvage
815 W. Bayou Pines Dr., Lake Charles
337-439-8364
thewildtruffle.com
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instagram.com/latruffesauvage