{"id":5421,"date":"2015-11-14T11:08:32","date_gmt":"2015-11-14T11:08:32","guid":{"rendered":"http:\/\/webnus.biz\/themes\/risotto\/?page_id=5421"},"modified":"2024-02-01T16:29:53","modified_gmt":"2024-02-01T15:29:53","slug":"home-1-risotto","status":"publish","type":"page","link":"https:\/\/www.truffenoire.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"

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Our white diamonds are ephemeral,
\n<\/span><\/h2>\n

don’t wait to discover them.<\/span><\/h3>\n

\"Truffes<\/a><\/span><\/p>\n

Only from October to December<\/span><\/p>\n

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Lunch<\/span><\/a><\/h4>\n
lunch time \u2013 <\/span>50\u20ac \u2013 3 courses<\/span><\/h5>\n

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Valentine’s Day menu to take away
\n<\/span><\/h4>\n

Valentine’s Day menu<\/a> 2021 available now!<\/span><\/p>\n

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31st Anniversary Celebration Menus<\/span><\/h4>\n

Less 31\u20ac on our prestigious Diamond<\/a><\/span> and Privilege<\/a><\/span> menus from April 23 to September 30, 2019<\/span><\/p>\n

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For your professional events, the Truffe Noire offers you its new “Corporate<\/a>” menu.<\/p>\n

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New formula La Truffe Noire at your home – TAKE-AWAY SERVICE<\/a><\/h4>\n

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Easter Holiday<\/h4>\n

The restaurant will be closed from Sunday 5 April to Monday 13 April 2020 included.<\/p>\n

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Welcome<\/span> La Truffe Noire<\/span><\/h3><\/div>
[vc_column_text]Since 1988, our restaurant has been offering a timeless cuisine that sublimates black and white truffles with the most profound research. Each of our original creations is the expression of this passion.<\/p>\n

Our mansion welcomes you for lunch or dinner, with a classic cuisine, sprinkled with modern touches and finely executed. Our chef, Erik Lindelauf, and his team put all their know-how to work to sublimate luxury products with a subtle balance between tradition and innovation.<\/p>\n

Against the current trend of a single menu imposed on customers, our chef offers the Privilege menu; our iconic menu for 35 years, the Diamond menu, which changes according to his inspiration and a varied “\u00e0 la carte” menu that evolves with the seasons. During the week, a business lunch formula is available. With or without truffles, the range of dishes on offer allows everyone to enjoy a special moment to their taste.<\/p>\n

In a new decor with soothing teal blue hues, let yourself be enchanted by the magic of this unusual ingredient.[\/vc_column_text][vc_single_image image=”17068″ img_size=”full” alignment=”center”]

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Take-away La Truffe Noire<\/span><\/h3><\/div>
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Starters<\/h6><\/div>
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\r\n\t\t\t\t\t\t\tCarpaccio of Bleue des Pr\u00e9s\u00a9 with parmesan cheese and fresh truffle<\/span>\r\n\t\t\t\t\t\t\t32\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tRosace in salmon carpaccio, truffled mascarpone brandade<\/span>\r\n\t\t\t\t\t\t\t26\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tMinute smoked sea bass, sprinkled with julienned truffles<\/span>\r\n\t\t\t\t\t\t\t40\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Virgin oil with truffle juice and basil<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tEclats de diamant noir en surprise<\/span>\r\n\t\t\t\t\t\t\t32\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Ravioli stuffed with truffles with three celery<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>
Main courses<\/h6><\/div>
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\r\n\t\t\t\t\t\t\tFilet of saint-pierre stuffed with truffles<\/span>\r\n\t\t\t\t\t\t\t50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tRoasted Canadian lobster<\/span>\r\n\t\t\t\t\t\t\t40\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Quintessence of shellfish, multicoloured risotto barely saffroned<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tPerigord Truffle \"A la Croque au sel\"<\/span>\r\n\t\t\t\t\t\t\t95\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Our famous speciality !<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tMedallions of Aubrac veal in a creamy morel sauce<\/span>\r\n\t\t\t\t\t\t\t39\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tSupreme of roasted French Vend\u00e9e squab with a Norcia truffle<\/span>\r\n\t\t\t\t\t\t\t50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Perigord sauce<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>
Cheeses<\/h6><\/div>
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\r\n\t\t\t\t\t\t\tFlowers of \"T\u00eate de Moine\" in acacia honey with chopped Cohiba tobacco leaves<\/span>\r\n\t\t\t\t\t\t\t15\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Perfumed with white truffle oil<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tHouse-refined Brillat-Savarin stuffed with black truffles<\/span>\r\n\t\t\t\t\t\t\t18\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Served with a ch\u00eane salad and shaved black truffles<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>
Dessert<\/h6><\/div>
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\r\n\t\t\t\t\t\t\tManjari\" chocolate ingot and creamy caramel<\/span>\r\n\t\t\t\t\t\t\t10\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

E-Shop<\/h2><\/div>
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\r\n\t\t\t\t\t\t\tFresh truffle<\/span>\r\n\t\t\t\t\t\t\tprice of the day<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
to be ordered 72 hours in advance<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tWhite truffle oil (250ml)<\/span>\r\n\t\t\t\t\t\t\t19,50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tWhite truffle butter (80gr)<\/span>\r\n\t\t\t\t\t\t\t16\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tSalsa Tartufata (90gr)<\/span>\r\n\t\t\t\t\t\t\t11,50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tTruffle honey (120gr)<\/span>\r\n\t\t\t\t\t\t\t18,50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tTruffle salt<\/span>\r\n\t\t\t\t\t\t\t10,50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tWhite truffle puree 89% (25gr)<\/span>\r\n\t\t\t\t\t\t\t50\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

Wines to take away<\/h4><\/div>

Bubbles<\/h4>
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\r\n\t\t\t\t\t\t\tChampagne La truffe Noire Blanc de noir 1er cru<\/span>\r\n\t\t\t\t\t\t\t40\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tChampagne La truffe Noire Ros\u00e9<\/span>\r\n\t\t\t\t\t\t\t45\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\tProsseco Guizzo Veneto<\/span>\r\n\t\t\t\t\t\t\t24\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

White<\/h4>
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\r\n\t\t\t\t\t\t\t2017 Maremma Toscana DOC \"Cuv\u00e9e Nina\" Viognier (organic)<\/span>\r\n\t\t\t\t\t\t\t40\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\t2018 Falanghina Polvanera Puglia<\/span>\r\n\t\t\t\t\t\t\t18\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\t2018 Meursault Masson<\/span>\r\n\t\t\t\t\t\t\t58\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

Red<\/h4>
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\r\n\t\t\t\t\t\t\t2016 Maremma Toscana DOC \"Cuv\u00e9e Blu Label\"<\/span>\r\n\t\t\t\t\t\t\t40\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\t2011 Cabernet Montechiari Toscana<\/span>\r\n\t\t\t\t\t\t\t45\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\t2016 Primitivo \"14\" Polvanera Puglia<\/span>\r\n\t\t\t\t\t\t\t18\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\t2009 Ch\u00e2teau Bellefont Belcier Saint Emillion Grand cru class\u00e9<\/span>\r\n\t\t\t\t\t\t\t55\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
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\r\n\t\t\t\t\t\t\t2000 Ch\u00e2teau Gazin Pomerol<\/span>\r\n\t\t\t\t\t\t\t98\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

Dessert wine<\/h4>
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\r\n\t\t\t\t\t\t\t2013 Primitivo \"21\" Polvanera Puglia (37,5cl)<\/span>\r\n\t\t\t\t\t\t\t18\u20ac<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner]

Practical information<\/h4><\/div>