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Have you ever had an appetizer that just transports you to another level? I had such an experience on Saturday night....

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Steak tartare is an elegant appetizer and hors d’oeuvre made even more luxurious here with the addition of fresh white truffles.

White truffles give this tartare an earthiness that compliments Kobe beef’s rich flavor. The chives and shallot provide a bit of bite, the anchovies some tartness, and the egg smooths everything together.

Finely mincing the beef rather than grinding it results in a fine, spoon-able texture perfect for serving with crostini.

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We are fancying up frozen fries today! Fries fresh from the oven are coated in parmesan and truffle salt and served with a deliciously savory roasted garlic and truffle mayo.

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Sformato is a soufflé dish, made from various ingredients – vegetables, cheese, bread crumbs – held together with a béchamel or egg.

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“Homemade pasta, tossed through a seriously indulgent sauce of cream, Parmesan and fresh truffle, this is a well-known Italian dish that I cooked up for Goldie Hawn – she loves it! This is my tweaked version of the original, swapping in single cream to make it a little less naughty. ” by Chef Jamie Oliver

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