Love truffles? Probably not as much as Patina, which has gone truly truffle-crazy this week. For three nights starting today, chef Tony Esnault will offer five-to-seven course dinners based entirely on black truffles hunted by dogs in Southeastern France’s Richerenches village. Adding expertise to these dinners is Christopher Poron, the president of Plantin, an export company known for its truffle shuffles. Poron has brought with him a one-pound black truffle (valued between $1,200-$1,500) that will be on display and fawned over for the next three nights before being sliced into the restaurant’s recipes while it lasts. Esnault’s menu features foie gras raviloi where raw eggs stored with truffles are used for the pasta, as well as black truffle ice cream for dessert. Esnault’s full seven-course truffle menu at Patina is below.
BLACK TRUFFLE DINNERS
Patina
141 South Grand Ave, Downtown
213-972-3331
February 9, 10 and 11, 2010
First Course
Peasant black truffle salad
country bread, white mushrooms, Parmesan
Second Course
Winter glazed vegetable mosaic
black truffle condiment
Third Course
Foie gras ravioli
celery, sunchoke emulsion, black truffle
Fourth Course
Seared day boat scallops
leeks, potatoes, black truffle
Fifth Course
Milk fed veal tenderloin
carrots, turnips, wild mushrooms, black truffle
Cheese Course
Truffled brie de Meaux
Dessert
Bartlett pear, soft almond cake
black truffle ice cream
Four courses 140 | Five courses 155
Six courses 170 | Seven courses 185
Wine pairings available
