Babbo www.babborestaurant.co.uk
To celebrate the start of the truffle season, Douglas Santi, head chef of the Italian restaurant Babbo in Mayfair, has created three dishes dedicated to the most exclusive of ingredients, the wild white truffle. From 1st October, Babbo will be serving Homemade tagliolini with quail egg cream and wild white truffles, Veal carpaccio with wild white truffles and Guinea fowl with chestnut and wild white truffles alongside their other à la carte dishes.
At Babbo, Douglas has created an authentic taste of regional Italy and these three dishes are no exception. After many years in Italy, where he was executive chef of Terme de Saturnia, a renowned hotel and spa, he developed a great relationship with the top truffle hunters, who will be supplying this year’s crop to Babbo. Described by the 18th century French gastronome Jean Brillat-Savarin as ‘the diamond of the kitchen” the white truffle is rarer, more pungent and digestible than the black.
Traditionally specially trained pigs hunted truffles, but more recently dogs have been used to source the delicacy, due to the fact that the pigs, more often than not, would eat their findings.
Bocca di Lupo www.boccadilupo.com
Jacob Kenedy, chef patron of Bocca di Lupo is celebrating truffle season by offering new dishes to the existing Autumn menu. Jacob’s enthusiasm and knowledge of Italian cooking comes from extensive periods of traveling around Italy researching its regions and those cuisines indicative of the regions. Jacob explores regional Italian cuisine with a contemporary eye and executes it with authenticity and panache. Scrambled eggs with anchovies and truffles Tajarin all’uovo – Pure egg yolk taglioni with a raw duck egg yolk and Parmesan (with which they recommend shaved shaved white or black truffles) Bagna Caoda – Warm anchovy fondue with puntarelle, treviso and other raw vegetables (with which they recommend shaved shaved white or black truffles) Priced at daily market price
Locanda Locatelli
Giorgio Locatelli is serving his annual dedicated truffle menu, which this year includes the likes of Raviolo all’uovo fresco e tartufo bianco (Homemade pasta, fresh egg ad white truffle) and Nodino di vitello con pure’ di patate e tartufo bianco (Pan fried veal chop, mashed potatoes and white truffle)
Orrery
What better way to get you salivating than to simply show Igor Tymchyshyn’s glorious truffle menus?
MENU POTAGER AUX TRUFFE
Amuse bouche*Crème du Barry, winter black truffle*Artichoke, beetroot salad, shave truffle*Wild mushrooms pithivier, truffle velouté *Black truffle risotto, soft herbs, parmesan*Truffle brie de Meaux 11.00 supplement *Pre-dessert*Pannacotta, orange and Champagne terrine, fennel essence
MENU 85.00 SELECTED SOMMELIER WINE PAIRINGS 45.00
TRUFFLE MENU
Amuse bouche*Roast scallops, butternut squash, truffle velouté *Foie gras parfait aux truffe, pain poilane *John Dory, cauliflower, champagne truffle cappuccino *Tournedos Rossini *Truffle brie de Meaux 11.00 supplement *Pre-dessert
*Pannacotta, orange and Champagne terrine, fennel essence
MENU 85.00 SELECTED SOMMELIER WINE PAIRINGS 45.00
TRUFFLE MENU EXEPTIONEL
Amuse bouche*Roast scallops, butternut squash, truffle velouté
*Foie gras parfait aux truffe, pain poilane
*Potato tortellini, white truffle butter sauce
*John Dory, cauliflower, champagne truffle cappuccino
*Tournedos Rossini
*Truffle brie de Meaux
*Pre-dessert
*Pannacotta, orange and Champagne terrine, fennel essence
MENU 110.00 SELECTED SOMMELIER WINE PAIRINGS 55.00
Service is not included.