With 2014 being crowned one of the best truffle seasons in recent years, Head Chef Xavier Boyer at Michelin-starred L’Atelier de Joël Robuchon, London, has created a celebratory six course white truffle menu including a special ‘Truffle Fashion’ cocktail to demonstrate the versatility of this prized ingredient.
Working closely with the meticulous hunters in Italy who have sourced some of the very best white truffles, Chef Boyer’s Menu Truffle Blanche features deliciously uncomplicated and beautifully presented seasonal dishes, combining classic French inspiration, and contemporary imagination.
Starting with ‘L’Amuse Bouche’, Royale of foie gras with a white truffle and parmesan foam, subsequent courses include: ‘La Truffle Blanche’, a white truffle thin tart with onion and smoked duck; ‘La Langoustine’, Langoustine Ravioli with Savoy cabbage and white truffle; ‘Le Cabillaud’, Flakes of cod on a pumpkin and white truffle risotto; and, ‘La Caille’, free range quail stuffed with foie gras and truffle mashed potatoes.
There are two choices of dessert including ‘Le White’, a stunning white chocolate sphere with poached pear, chestnut and white truffle mousse, or ‘La Belle Helene’, Poire William, Amaretto and white chocolate. Guests will be offered a choice of tea or coffee at the end of their meal.
And, for those who perhaps want to indulge a little further with an aperitif ahead of devouring the Menu Truffle Blanche, L’Atelier de Joël Robuchon will be serving its ‘Truffle Fashion’, a truffle infused cocktail blend of Calvados, honey liqueur and Barolo balsamico.
To make a reservation please contact L’Atelier L’Atelier de Joël Robuchon, London