Hi there,
First of all, happy (Thai)Father’s Day! And long live HM the King. I wish that all of you who live in Thailand are currently having a good long weekend. I certainly am! How good of a time am I having you may ask? Let me just tell you that the beginning of my weekend involved lots and lots of freshly shaved truffles. Yes, it’s that aromatically good!
For those of you who’s been a total darlin and read my blog regularly, you must know by now that I have a slight obsession with these little round mushroomey goodness called truffles. I would train my retrievers and send him to Piedmont just to hunt down some for me, if I could. (For those who’re not too familiar with truffles, they can only be found naturally and underground. Traditionally the use pigs to search for them, but now they use dogs too since the dogs are less interested in eating these more-expensive-than-mom’s-gold-necklace-mushrooms than the fatty pigs.) And you probably also know by now that my favorite restaurant in Bangkok is Biscotti at the Four Seasons Hotel. Therefore, how could I resist when they are having a special menu dedicated to truffles. How could I, right?
Therefore, I booked us a table just before this special menu ended (I think it’s ending today.) And let me tell you, I’ve never had that much truffle in my whole life. (At least not in one single meal.) And boy was I happy! The breads and the usual menu were the same so I’m not going to talk about them. I’m just going to focus on the extra special menu, the truffle menu:
After ordering some appetizers from the normal menu while waiting for the rest of our party to arrive. The chef greeted us with a plate full of truffle-black and white. I curiously asked him how much the platter costs. And 80,000 Baht was his answer. Now I wish I knew how to genetically engineer truffles to grow in my backyard! After seeing the platter, we all came to the consensus that we would order a dish from the truffle menu each with one bottle of the suggested wine. Here’s what we ended up ordering:
- white truffle, homemade ravioli filled with ricotta, spinach, quail egg, and butter sauce
- white truffle, homemade gnocchi with Boston lobster, seared Jerusalem artichoke
- White truffle risotto, dover sole, robiolino cheese
- roasted lamb rack with black of truffle sauteed morel mushrooms and savoy cabbage lasagna
Additionally, we also ordered rocket salad with aged balsamic, spagetti AOP (Aglio, Olio e Peperoncini) and a pizza with sausage, anchovy, onion, and artichoke (substitute for mixed veggies.) Everything was also good but played a little bit of a supporting role to the truffle-covered-dishes, which were clearly the star of the night.
After that our sweettooth still beckoned for some desserts to “cleanse” our umami-laden-palette. So we ordered the Coppa Gelato Mista – Chocolate, Vanilla, Tiramisu, Gianduja Ice Cream with Chocolate Sauce and Meringues and the Gianduja Tortino-Hazelnut, Tonka Bean and Warm Gianduja Chocolate Tart with Hazelnut Crips, Pistachio Foam and Tonka Bean Ice Cream. Needless to say that they both were delicious as always; they put a nice finishing touch to our beautiful and extremely satisfying dinner. We left home with a smile on all our faces.
Bon Appétit!
Biscotti
Cooking & Clothes - By Nida 
Makes me so hungry!
Last year I was in your position, remember? It’s payback time! Muwahahahah 🙂
Actually how does the truffle taste , I wonder because few time that
I have them in spraying powder on the food it does not show up. Can
u specify me its taste cause I cannot afford the cost. For me I am a
เห็ดโคน lover , do u be the same ?
I love all types of mushrooms ka. Truffle is just very hearty and very aromatic. it has more of a smell than a taste. Or should i say it tastes just like its wonderful fragrance ka.