The legendary French gourmet Jean Anthelme Brillat-Savarin called white truffles “the diamonds of the kitchen” and with part of their value coming from the fact they can only be foraged, instead of farmed, it’s easy to see why white truffle is one of the world’s rarest and most expensive ingredients.
Throughout November we are running a decadent series of specials at Veneta – all lavishly covered in white Alba truffles.
On the menu this week is:
Tagliatelle with Truffle Beurre Blanc
Raw Scallops, Shaved Chestnut, Apple and Truffle Dressing
Charcoal-grilled Beef, Jerusalem Artichokes and Truffle Bone Marrow Jus