A Whole Lot of Truffle At Le Vacherin

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As Chef Patron Malcolm John serves six exquisite courses of fine food and wine

Chef Malcolm John received a well deserved resounding round of applause from diners at his Truffle Gala Dinner on Monday from gourmands, food critics and truffle fans alike who enjoyed a six course feast accompanied by matched wines.

Culinary delights such as carpaccio of scallops, lobster cocktail accompanied with Bergerac Cuvée des Conti Château Tour des Gendres (organic) and a main course, Assiette of Lamb, Shoulder, Tongue, Fillet Sweetbreads, Truffled Boulangère Potatoes were rounded off with a dessert of grapefruit and honey ice cream with tantalising truffle macaroons.

The highly prized Truffle, often referred to as the "the black diamond of the kitchen" has always been popular in French cuisine. The season begins during late autumn or early winter and, combined with its distinctive flavour and aromatic scent which fills a room almost instantly, Le Vacherin’s annual Truffle Dinner offers diners a rare opportunity to enjoy them within a variety of dishes exquisitely prepared by Chef-Patron Malcolm John.

Renowned for their fine quality and taste, truffles vary in colour from black to white, grey to brown. There are around 70 varieties worldwide, although many believe the best come from France and Italy.

Due to the labour intensive harvesting by specially trained hogs (and more recently dogs) Truffles are still one of the most expensive foods in the world with many countries in northern Europe now cultivating some of the finest varieties.

The world's most expensive truffle was a 1.51 kilogram rare White Alba truffle. It was sold for €125,000 in November 2006 to a Hong Kong property tycoon.

Top designer Tom Ford has also entered the world of the rare and sought after truffle last year by releasing a perfume that lists the black truffle as its first ingredient!

November 29, 2007