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YOUR SPECIAL EVENTS<\/span>with us<\/span><\/h3><\/i><\/div>
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[vc_column_text]<\/p>\nFor your events, meetings, parties, business meals, birthdays or any other convivial occasion, we have designed four packages:
\nCorporate, Silver, Gold and Platinum.
\n\u201cAll-in\u201d menus among which you will select the menu that suits you best, and which will be customized (including your title and \/ or logo) especially for the occasion.<\/p>\n
Our private dining area is available for tables of 8 to 20 people.<\/p>\n
Our restaurant dining area can accommodate 30 to 50 diners.<\/p>\n
We have an elegant fumoir (smoking lounge) for tobacco lovers.<\/p>\n
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[vc_column_text]<\/p>\n“Corporate” Menu<\/h2>\nFor your business meals we have developed a Corporate Menu. This “all-in” menu consists of 3 courses. It also includes a glass of prosecco, two glasses of wine, 50cl of water and coffee or tea.
\nThis menu is available from Monday evening to Friday lunchtime for a minimum of 8 people and a maximum of 18 people.<\/div>\n110,00 Euros<\/h5>\n
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[vc_column_text el_class=”nohide”]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouche<\/li>\n
- Crown of marinated salmon, curry panna cotta
\nand sesame vinaigrette<\/li>\n - Crispy guinea fowl breast,
\nspring vegetables and truffled bulgur,
\nP\u00e9rigourdine sauce
\nWith grated summer black truffle + \u20ac15<\/li>\n - Hot souffl\u00e9 with roasted hazelnuts,
\nFrangelico sabayon and gianduja ice cream<\/li>\n - Gourmandises<\/li>\n<\/ul>\n
![\"La](\"https:\/\/www.truffenoire.com\/wp-content\/uploads\/2024\/04\/Logo_LTN_anniv_36.png\")
<\/a><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”8665″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allinsilver”]
[vc_column_text]<\/p>\n“All In” Silver Menu<\/h2>\nincludes 1 cocktail, \u00bd bottle of wine, \u00bd bottle of water, 1 coffee per person<\/div>\n145,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouche<\/li>\n
- Butterfly of salmon marinated in white truffle oil,
\nblack truffle cre\u0300me fleurette<\/li>\n - Sliced roast duck, seasonal garnishes,
\nP\u00e9rigourdine truffle sauce
\nWith grated summer black truffle + \u20ac15<\/li>\n - “Carai\u0308be” chocolate fondant,
\nlocal strawberries and pineapple glazed with basil,
\nRomanoff ice cream<\/li>\n - Gourmandises and Mokas or Tea<\/li>\n<\/ul>\n
Wines:<\/p>\n
\n- Prosecco Isola Augusta<\/li>\n
- 2022 Donna Bianca \u00ab Terra del Paradiso \u00bb, Sicilia<\/li>\n
- 2018 Aglianico del Sannio, Lucchero, Campania<\/li>\n<\/ul>\n
<\/a><\/h3>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”8664″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allingold”]
[vc_column_text]<\/p>\n“All In” Gold Menu<\/h2>\nincludes 1 cocktail, \u00bd bottle of wine, \u00bd bottle of water, 1 coffee per person<\/div>\n175,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouches<\/li>\n
- Carpaccio of langoustines, aromatic herbs,
\nraw asparagus and summer truffle,
\ntruffled burrata espuma<\/li>\n - Carnaroli risotto with morels,
\npermesan espuma<\/li>\n - Sole stuffed with wild garlic,
\nred onion confit, Genevoise sauce<\/li>\n - Sunflower meringue with seasonal fruit,
\nbasil sorbet<\/li>\n - Gourmandises and Moka or Tea<\/li>\n<\/ul>\n
Ap\u00e9ritif:<\/p>\n
\n- Champagne \u00ab La Truffe Noire \u00bb Blanc de Noirs or House Cocktail<\/li>\n<\/ul>\n
Wines:<\/p>\n
\n- 2021 Falanghina, Del Sannio, Campania<\/li>\n
- 2017 Eccomi, Nero d\u2019Avola, Cabernet Sauvignon, Sicilia<\/li>\n<\/ul>\n
<\/a><\/h3>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”9118″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allinplatinum”]
[vc_column_text]<\/p>\n“All In” Platinum Menu<\/h2>\nincludes 1 cocktail, \u00bd bottle of wine, \u00bd bottle of water, 1 coffee per person<\/div>\n205,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouches<\/li>\n
- Carpaccio of Bleue des Pre\u0301s\u00ae Truffe Noire style,
\nwith grated black winter truffle<\/li>\n - Osso buco ravioli,
\nlemon thyme and kaffir emulsion
\nWith grated summer black truffle + \u20ac15<\/li>\n - Fillet of Saint-Pierre stuffed with truffle,
\nfoaming black truffle nectar<\/li>\n - Thin Golden apple pie with vanilla ice cream<\/li>\n
- Gourmandizes and Moka or Tea<\/li>\n<\/ul>\n
Ap\u00e9ritif:<\/p>\n
\nCorporate, Silver, Gold and Platinum.
\n\u201cAll-in\u201d menus among which you will select the menu that suits you best, and which will be customized (including your title and \/ or logo) especially for the occasion.<\/p>\n
\nThis menu is available from Monday evening to Friday lunchtime for a minimum of 8 people and a maximum of 18 people.<\/div>\n
110,00 Euros<\/h5>\n
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[\/vc_column][\/vc_row][vc_row blox_class=”corporate-menu”][vc_column]
[vc_column_text el_class=”nohide”]<\/p>\n
Spring 2024<\/h3>\n\n- Amuse-bouche<\/li>\n
- Crown of marinated salmon, curry panna cotta
\nand sesame vinaigrette<\/li>\n - Crispy guinea fowl breast,
\nspring vegetables and truffled bulgur,
\nP\u00e9rigourdine sauce
\nWith grated summer black truffle + \u20ac15<\/li>\n - Hot souffl\u00e9 with roasted hazelnuts,
\nFrangelico sabayon and gianduja ice cream<\/li>\n - Gourmandises<\/li>\n<\/ul>\n
<\/a><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”8665″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allinsilver”]
[vc_column_text]<\/p>\n“All In” Silver Menu<\/h2>\nincludes 1 cocktail, \u00bd bottle of wine, \u00bd bottle of water, 1 coffee per person<\/div>\n145,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouche<\/li>\n
- Butterfly of salmon marinated in white truffle oil,
\nblack truffle cre\u0300me fleurette<\/li>\n - Sliced roast duck, seasonal garnishes,
\nP\u00e9rigourdine truffle sauce
\nWith grated summer black truffle + \u20ac15<\/li>\n - “Carai\u0308be” chocolate fondant,
\nlocal strawberries and pineapple glazed with basil,
\nRomanoff ice cream<\/li>\n - Gourmandises and Mokas or Tea<\/li>\n<\/ul>\n
Wines:<\/p>\n
\n- Prosecco Isola Augusta<\/li>\n
- 2022 Donna Bianca \u00ab Terra del Paradiso \u00bb, Sicilia<\/li>\n
- 2018 Aglianico del Sannio, Lucchero, Campania<\/li>\n<\/ul>\n
<\/a><\/h3>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”8664″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allingold”]
[vc_column_text]<\/p>\n“All In” Gold Menu<\/h2>\nincludes 1 cocktail, \u00bd bottle of wine, \u00bd bottle of water, 1 coffee per person<\/div>\n175,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouches<\/li>\n
- Carpaccio of langoustines, aromatic herbs,
\nraw asparagus and summer truffle,
\ntruffled burrata espuma<\/li>\n - Carnaroli risotto with morels,
\npermesan espuma<\/li>\n - Sole stuffed with wild garlic,
\nred onion confit, Genevoise sauce<\/li>\n - Sunflower meringue with seasonal fruit,
\nbasil sorbet<\/li>\n - Gourmandises and Moka or Tea<\/li>\n<\/ul>\n
Ap\u00e9ritif:<\/p>\n
\n- Champagne \u00ab La Truffe Noire \u00bb Blanc de Noirs or House Cocktail<\/li>\n<\/ul>\n
Wines:<\/p>\n
\n- 2021 Falanghina, Del Sannio, Campania<\/li>\n
- 2017 Eccomi, Nero d\u2019Avola, Cabernet Sauvignon, Sicilia<\/li>\n<\/ul>\n
<\/a><\/h3>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”9118″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allinplatinum”]
[vc_column_text]<\/p>\n“All In” Platinum Menu<\/h2>\nincludes 1 cocktail, \u00bd bottle of wine, \u00bd bottle of water, 1 coffee per person<\/div>\n205,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n\n- Amuse-bouches<\/li>\n
- Carpaccio of Bleue des Pre\u0301s\u00ae Truffe Noire style,
\nwith grated black winter truffle<\/li>\n - Osso buco ravioli,
\nlemon thyme and kaffir emulsion
\nWith grated summer black truffle + \u20ac15<\/li>\n - Fillet of Saint-Pierre stuffed with truffle,
\nfoaming black truffle nectar<\/li>\n - Thin Golden apple pie with vanilla ice cream<\/li>\n
- Gourmandizes and Moka or Tea<\/li>\n<\/ul>\n
Ap\u00e9ritif:<\/p>\n
\nand sesame vinaigrette<\/li>\n
\nspring vegetables and truffled bulgur,
\nP\u00e9rigourdine sauce
\nWith grated summer black truffle + \u20ac15<\/li>\n
\nFrangelico sabayon and gianduja ice cream<\/li>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”8665″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allinsilver”] [\/vc_column_text] Wines:<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”8664″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allingold”] [\/vc_column_text] Ap\u00e9ritif:<\/p>\n Wines:<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”9118″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”allinplatinum”] [\/vc_column_text] Ap\u00e9ritif:<\/p>\n<\/a><\/p>\n
[vc_column_text]<\/p>\n“All In” Silver Menu<\/h2>\n
145,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n
\n
\nblack truffle cre\u0300me fleurette<\/li>\n
\nP\u00e9rigourdine truffle sauce
\nWith grated summer black truffle + \u20ac15<\/li>\n
\nlocal strawberries and pineapple glazed with basil,
\nRomanoff ice cream<\/li>\n\n
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[vc_column_text]<\/p>\n“All In” Gold Menu<\/h2>\n
175,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n
\n
\nraw asparagus and summer truffle,
\ntruffled burrata espuma<\/li>\n
\npermesan espuma<\/li>\n
\nred onion confit, Genevoise sauce<\/li>\n
\nbasil sorbet<\/li>\n\n
\n
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[vc_column_text]<\/p>\n“All In” Platinum Menu<\/h2>\n
205,00 Euros<\/h5>\n
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[vc_column_text]<\/p>\nSpring 2024<\/h3>\n
\n
\nwith grated black winter truffle<\/li>\n
\nlemon thyme and kaffir emulsion
\nWith grated summer black truffle + \u20ac15<\/li>\n
\nfoaming black truffle nectar<\/li>\n