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Originally Posted by Sweet Willie
(Post 18883546)
more does not equal better w/truffles.
I attended a dinner at Charlie Trotter's where every dish had far too much truffle for my liking. I seem to recall that year he had purchased one of the largest truffles and I felt like he wanted to put it all in the dishes I was having. It has taken me a long time to warm back up to truffles, I'll enjoy now but if it is an item listed on the menu, it is easy for me to pass up that dish. I'd be curious if anyone has a favorite truffle dish. |
Originally Posted by chgoeditor
(Post 18883615)
Have you had the quail's egg truffle ravioli at Schwa? It's pretty amazing. But my perfect truffle dish is something very simple: Pasta with a light drizzle of olive oil & butter, a little shaved parmesan, some coarse sea salt and fresh shaved truffle (or, failing that, truffle butter or truffle salt).
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I really enjoy the simple dishes, like basically, a simple cheese sauce with noodles, even macaroni, and then shaved white truffle on top, just simple perfection. I do enjoy something like a balsamic and onion reduction sauce lightly on the side to mix with bites at my on taste and amount for balance and a little acid.
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The house of truffles in paris is incredible. never had better truffles then I have had there.
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Many years back ( 2003 I think ) at Michel Rostang in Paris I had a very simple cockle risotto with parmesan and some white truffle from Piemonte shaved at the table... best truffle dish ever!
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Originally Posted by chgoeditor
(Post 18883615)
Have you had the quail's egg truffle ravioli at Schwa? .....Pasta with a light drizzle of olive oil & butter, a little shaved parmesan, some coarse sea salt and fresh shaved truffle (or, failing that, truffle butter or truffle salt).
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There is an italian restuarant in Wsh. D.C. called Al Tiramisu. They get fresh italin truffles every oct. nov. They shave them over fresh pasta at the table. They are incredibly good and expensive. However, you can get a half order, which is what I do, and it helps mitigate the high cost.
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Every experience I have had with Truffle Oil has been negative. Even smelling it now makes me feel woozy. The cooking competition shows I watch on Food Network always criticize its use. I wonder what its really good for.
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Originally Posted by Mr. Vker
(Post 18942876)
Every experience I have had with Truffle Oil has been negative. Even smelling it now makes me feel woozy. The cooking competition shows I watch on Food Network always criticize its use. I wonder what its really good for.
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Just want to say this thread has been an interesting read, as truffled fries seems to be the a huge thing the last year or so in LA. I didn't know much about them other then having tried them at a few places. Now I kind of understand.
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You do realize that truffle oil most often doesn't have
much if anything to do with truffles, right? And truffled fries are merely salty potatoes sprinkled with truffle oil. |
About 10 years ago my wife and I took a friend to Alain Ducasse New York for dinner. It was during white truffle season and my wife and our friend had the "tartufi di alba" (probably mispelled) tasting menu. I had the regular tasting menu but with some supplemental white truffle items substituted. I think one was a white truffle risotta. In any case the meal was spectacular. And the first time I did a double take at a restaurant bill. And I am pretty jaded in that regard.
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