White Truffle Menu at Four Seasons Hotel Ritz Lisbon – from 8th November

Let the Executive Chef at Four Seasons Hotel Ritz Lisbon, Pascal Meynard take you on a culinary journey through one of the world’s most expensive and sought-after ingredients

November is one of the most anticipated times of year in the calendar of any foodie; the arrival of white truffle season!

The famed Alba white truffle, called “diamond of the kitchen” by Brillat-Savarin, becomes the star this November at Varanda restaurant at Four Seasons Hotel Ritz Lisbon, the place to meet and greet in the heart of the city.

When Executive Chef Pascal Meynard gets his hands on the season’s first white truffles, he is as careful in their handling, as a curator of the Louvre with the Mona Lisa. His eyes twinkle, and he says with his distinctively French accent: “the aroma hides their complex, yet delicate flavour. C’est sublime!”

“C’est sublime!” – Executive Chef Pascal Meynard

This year, he has created a special fine dining menu in tribute to the tartufo bianco d’Alba – interpretations include fresh pasta with white truffles and parmesan cream, a rich Acquarello Risotto from the Tenuta Torrone della Colombara Estate, in the heart of Piedmont’s Vercelli province, and a fresh scallops snacké dish, Dory fish, cauliflower puree and white truffle; and veal tenderloin with green asparagus, pecorino cheese and white truffle.

 

Available at Varanda Restaurant and the Ritz Bar from November 8th until the truffles run out. Hurry, and grab your seat at the table!

For reservations, please contact the Hotel at: +351 213 843 003

 

ABOUT THE ALBA WHITE TRUFFLE

This noble fungus, one of the rarest and most expensive ingredients in modern cuisine is held in high esteem on account of its rarity, brief seasonal appearance and truly distinctive flavour and aroma.

Indigenous to the area of Piedmont, in northern Italy, the subterranean ingredient is born at a depth of 20-40cm, next to the roots of oak trees, and its harvest is done by hand by trained professionals using dogs or pigs to locate them by scent.

Every year, after the harvest, a world-famous auction is held in Hong-Kong, with several cities (such as Paris, Moscow, Las Vegas, London, Munich, Tokyo, New York and Los Angeles) attending the live auction through a satellite connection, where the truffles are sold to the highest bidder. In 2007, casino owner Stanley Ho set the record for the most expensive truffle – a 1.5kg specimen sold for $330.000. A record he matched in 2010 when he paid the same amount for a pair of truffles, one of them weighing in at almost 1kg.