“Closing the Black Truffles 2016 season” Hello Spring 2017

March 2016

Our Fresh black winter truffles (Series 1.0 and 2.0) ended this weekend March 4th, also known as the “Diamonds of Perigord” are at their peak of flavor from December to March and are characterized by an intense aroma and earthy flavor, almost reminiscent of dark chocolate.
The most renowned and tasty wild black truffle is from a specific part of the Dordogne region in France, called the Perigord (that is where my godfather live). The landscape and natural resources of Perigord make it a phenomenal, unspoiled region rich in history and wildlife, with fine quality fresh produce. Perigord has a reputation for duck confit and goose Foie gras products, but it is the heartbeat – the center – for black truffles in France. Our last Black Truffle dinner was March 3rd and here is the menu below to get you ready for our Black truffle season returns in 2017.
So after 2 months of Sold out Black truffles dinners we are making room for Spring with its bounty of gorgeous ingredients from Southern California to the Pacific Northwest and we are delighted. See you in March and April….

The Menu (3/3) 8 courses of black truffles from Perigord – “Closing the Season”

1st Course
Cauliflower Cremeux | Caviar de sologne | Santa Barbara uni | Truffle relish | “Elote”
Savoie, Royal Seyssel, Savoie, France

2nd Course
Truffle Chawan Mushi (steamed egg custard) | Spot Prawn | Ikura
2014 Chablis 1er Cru, Bourgogne, France

3rd Course
Crosnes | Black Chanterelles | First of the season english peas | Pea tendrils | Salted Haddock Beignet | Truffle tapioca
2015, Figari Rose, “Clos Canarelli”, Corse, France

4th Course
Braised endive | Jamón ibérico | truffle soubise | Spiny Lobster
2012, Bengoetxe, getariako Txakolina, Spain

5th Course
John Dory  | wild Watercress emulsion | Miso Salsify | Lardon | Truffle tuille
2015, Muscadet les gras moutons, Loire, France
6th Course
Truffle Celery Root Risotto | “anticucho” duck hearts | Smoked Duck crisp | Leeks
2015, Morgon “Vielles Vignes, Beaujolais, France

7th Course
Last of the season Wood pigeon | cabbage  “Embeurre” of truffles | Boudin blanc | Ramp emulsion | Walnut Foie Gras “gremolata” | Carrot crepe
2014, Domaine le Sang des Cailloux, Vacqueyras, Cote du Rhone, France

Cheese cart (Extra)
Cheese selection

8th Course
Ganache Truffle | Pistachio mousseline | Mandarine ice cream | chestnut whipped | matcha meringue