Guest Chef London based Michael Chan & the Last Périgord Black Truffle Dinner of the Season
On Thursday 14th March at 6.30pm, Lutèce & Romain Bapst welcomes Chef de Cuisine Michael Chan from Michelin starred Restaurant “Les Trois Garçons” & the Pig & Butcher in London UK.
Michael was Romain’s apprentice in 2004 at Il Centro Brisbane & for the past 12 years, he is making his marks in London.
Michael comes to Lutece for one night to present “sa cuisine”, for a four course dinner with the last Périgord truffle of the season.
The Périgord Truffle. The finest truffles come from France, particularly the south western region known as the Dordogne. Historically as well as currently, the most famous black truffle of all is from a specific part of the Dordogne called the Périgord. In fact, fresh French winter black truffles are often called the “Diamonds of Périgord.” They are in season from December to March, French truffle markets feature delectable Périgord black truffles characterized by a subtle aroma& an earthy flavour remi- niscent of a rich chocolate. They reach their pinnacle of fragrance & flavour in January & February.
Like other varieties of truffles, the Périgord black truffle (Tuber melanosporum) grows beneath the surface of the soil among the root systems of specific types of trees and develops a symbiotic rela- tionship with those trees, which primarily consist of oak, but also beech, hazelnut, chestnut, birch and poplar.
The Wines. In 1961, Jean-Claude and Claudine Boisset, a young couple in the heart of Burgundy, France, embarked on a career in the wine trade. Today, this parcel is a part of the Boisset family domaine, and the company bearing his family name has grown to be the leading wine producer in Burgundy, with a Franco-American collection of wineries on two continents, a presence in 80 coun- tries, and collection of unique, indepenedent wineries and historical estates.
The second generation – Jean-Charles Boisset and his sister Nathalie – carry their parent’s vision forward. Today, the Boisset Collection unites the old and new worlds of wine with its Franco-Ameri- can spirit and wineries on two continents. It is one of the world’s leading family-owned luxury fine wine companies.
To Celebrate the last Black Diamond of the season here’s just a taste of what is in store for the night by Guest Chef Michael Chan; The slow poached egg, peas, mushroom & Périgord truffle hollandaise; new season wild barramundi braised with truffle & charred lettuce & the quail breast, leg lollipop spice roasted cauliflower& truffle Red wine butter sauce-. To finish on a sweet note Truffle & vanilla millefeuille, roasted plum & leatherwood honey ice cream.
Sommelier Robert Bales will open the matching wines from France.
When: Thursday 14th March at 6.30pm for 7pm
The 4 course “Truffle Dinner”, appetiser & a glass Champagne on arrival & matching French Wines 160.00
The 4 course “Truffle Dinner” appetiser & a glass Champagne 125.0