Restaurants & Bars

Truffles and Wine (Description)

Rune Aresvik | Dec 16, 200106:24 AM

Thanks to all of you who came back with ideas concerning our truffle lunch. Yesterday (Saturday) we had a latish lunch going from 3 to 8 in the evening, and everybody went home happy and sated.

We started off with a vintage champagne, and then moved on to the first course, carpaccio with truffle oil and shaved white truffles. The next course was risotto with shaved truffles. It was based on a River Cafe recipe and included potatoes and celary, very nice. Afterwards we had seared filet mignon on a bed of salad with truffle oil, sea salt, and shaved truffles, divine. For desert we had different cakes from the best patiserie in The Hague (which might not sound like much, but it was very, very good).

With most of the meal we drank red bourgogne from the middle nineties, and with the filet mignon we had a bottle of 1961 Barolo. All of these wines were excellent.

All in all a great day.......

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