Uncover the delicate flavours of black truffle

Uncover
the delicate flavours of black truffle

Uncover the subtle nuances of the tuber melanosporum with our Black Truffle Menu created by Executive Chef Jean-Philippe Blondet, using the best seasonal produce to enhance and celebrate the flavours of this unique ingredient.

The seven-course menu brings to life the intense earthy flavours of this ingredient with dishes such as the Hand-dived SEA SCALLOP, salsify and hazelnut, the Cornish TURBOT, agria potato and a ‘JAUNE DES LANDES’ chicken, Albufera sauce. The menu culminates with a refined PEAR composition.

Guests will also be able to delight in shavings of black truffle with any of our current à la carte options as an alternative.