Saturday night was a swanky affair. Loaded with the right ingredients and beautiful wine supplied by our like minded foodie friends we sat down to a beautiful dinner.
I can’t decide if the most fun was in the conjuring of the menu, the cooking or the eating. Either way, I think it needs to be a yearly affair.
We kicked off with a homemade linguine dressed simply with eggs (carbonara style) that were beautifully infused with the truffle itself, grana padano & more lavish shavings of truffle.
Main was chicken breast on the bone stuffed with french butter and truffles, served on pureed cauliflower, baby vegetables and drizzled with a tasty jus make from chicken bones, mushrooms and shallots.
And for dessert we had Greek donuts (loukamades) dressed with walnuts and & a truffled honey syrup (of course).
We finished the meal with some homemade walnut & raisin bread and chevre.