Truffles in Town

Patina Obtains One-Pound Truffle

Patina's one-pound black truffle
Patina’s one-pound black truffle Photo: Patina

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.


141 South Grand Ave, Downtown

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


Bartlett pear, soft almond cake
black truffle ice cream

Four courses 140 | Five courses 155

Six courses 170 | Seven courses 185

Wine pairings available

Patina Obtains One-Pound Truffle