“The white truffle from Alba, Piedmont is the daddy of all truffles. They totally move you; I have an instinctual attraction to them. From the first time I smelt a white truffle, I was like “oh, what do we have here?” I was working in one of Marco Pierre White’s restaurants and I can remember the truffle man coming in, opening the box and that was it, I was completely drawn in," Chef Curtis Stone.
Revered for their exquisite flavor and rare perfection and in time for the holiday season, we welcome the Italian Alba white truffle back to Maude for a third time. Yes, rules are meant to be broken... Typically we never repeat our monthly hero ingredients but when it comes to funky white truffles, all sense goes out the window. That being said, you’re in for a totally new and original white truffle tasting menu carefully curated by Chef Curtis Stone and Executive Chef Justin Hilbert.
Holding a white truffle up to your nose and inhaling its intoxicating scent and watching delicate shavings float onto a simple plate of food has an almost hypnotic effect. The entire truffle experience (including hunting them in the field for those fortunate enough to ever do this!) commands savouring.
The Italian white truffle season is anticipated by food lovers the world over, with chefs falling over themselves and each other to get their hands on the best ‘diamonds’ from the ground. Without giving away all of our secrets, our guests can expect white truffles to be paired with both modest and luxurious fresh ingredients like artichoke (artichoke and truffles are born to be together!) winter squash, lots of root veggies, fall fruits, chestnuts and agnolotti, and at the more deluxe end of the scale may include lobster, Blackmore’s Wagyu, matsutake mushrooms and caviar - this special menu is still very much under developement.
Whether you’ve fallen for truffles and count down the days to their fleeting season or would like to
experience the ‘diamond of the kitchen’ for the very first time, we have a treat for you in
Reservations for our November menu open on Saturday 1st October 2016.