{"id":9333,"date":"2018-02-15T16:31:37","date_gmt":"2018-02-15T15:31:37","guid":{"rendered":"http:\/\/www.truffenoire.com\/?page_id=9333"},"modified":"2024-04-17T18:56:38","modified_gmt":"2024-04-17T16:56:38","slug":"menus","status":"publish","type":"page","link":"https:\/\/www.truffenoire.com\/en\/menus\/","title":{"rendered":"Menus"},"content":{"rendered":"

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The Menu<\/h2>\n

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Chef Erik Lindelauf and his team<\/span>present<\/span><\/span><\/span><\/h3><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]
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The menu,\u00a0 the heart of this site! <\/strong><\/p>\n

Discover our Diamant and Privil\u00e8ge menus where truffles presented in a multitude of different ways are the stars of the show. Every week, we invite you to discover our \u20ac50 and \u20ac85 weekly menus, including a glass of Prosecco and two glasses of grand cru. Lunch is served every day from Tuesday to Friday.<\/p>\n

Vegetarian and vegan options are available.<\/p>\n

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Find about<\/span>OUR MENU<\/span><\/h3><\/div>
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\r\n\t\t\t\t\t\"Diamond\r\n\t\t\t\t\t
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Diamond Menu Spring 2024<\/h3>\r\n\t\t\t\t\t\t

4 courses 135,00\u20ac \/ 5 courses 150,00\u20ac<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
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Carpaccio of langoustines, aromatic herbs, raw asparagus and summer truffle, truffled burrata espuma
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Osso buco ravioli, lemon thyme and kaffir emulsion
With grated summer black truffle + \u20ac15
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Sole stuffed with wild garlic, red onion confit, Genevoise sauce
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Barbary duck fillet glazed with rare peppers and honey, caramelised rhubarb, truffled potato caps
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\"Cara\u00efbe\" chocolate fondant, local strawberries and pineapple glazed with basil, Romanoff ice cream
~
Fancies
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In perfect harmony with the 4 suggested wines +45\u20ac
In perfect harmony with the 5 suggested wines +55\u20ac
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\r\n\t\t\t\t\t\"Privilege\r\n\t\t\t\t\t
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Privilege Menu Spring 2024<\/h3>\r\n\t\t\t\t\t\t

\u20ac 225,00<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
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Carpaccio of Bleue des Pr\u00e9s\u00ae
Truffe Noire style
With grated summer black truffle
OR
Lukewarm salad with wild mushrooms, Pink Fir Apples, asparagus, parmesan cheese and
grated summer black truffle
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\u201cEclats de diamant noir en surprise\u201d
Ravioli filled with truffles and three celeries
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\"La Croque au Sel\" Whole cooked P\u00e9rigord truffle, Toasts and truffle butter
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T\u00eate de Moine cheese with acacia honey
and Cohiba tobacco leaf scented with white truffle oil
AND
House-refined Brillat-Savarin stuffed with black truffles,
homemade raisin and nut bread
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Sunflower meringue with seasonal fruit, basil sorbet
~
Fancies
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'A la carte' Menu<\/span>Spring 2024<\/span><\/h3><\/div>
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Starters<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tCarpaccio of Bleue des Pr\u00e9s\u00a9Truffe Noire style<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated summer black truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tWarm salad with wild mushrooms,Pink Fir Apples, asparagus and parmesan cheese<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated summer black truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tCarpaccio of langoustines, aromatic herbs<\/span>\r\n\t\t\t\t\t\t\t\u20ac60<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Raw asparagus and summer truffle, truffled burrata espuma<\/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\t\u20ac49<\/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\tSignature dish<\/span>\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\tOsso bucco ravioli, lemon thyme and kaffir emulsion<\/span>\r\n\t\t\t\t\t\t\t\u20ac44<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated summer black truffle + \u20ac15<\/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\tAsparagus with scrambled eggs and black winter truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac59<\/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>

Fresh pasta & Risotto<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tAcquerello risotto with white asparagus and morel mushrooms,parmesan espuma<\/span>\r\n\t\t\t\t\t\t\t\u20ac45<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated summer black truffle + \u20ac15<\/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\t\u20ac50<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Ravioli stuffed with slices of black truffleand celeries<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tTagliolini with morels, langoustines and basil<\/span>\r\n\t\t\t\t\t\t\t\u20ac54<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated summer black truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

From the Sea<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tFillet of Saint-Pierre stuffed with truffle,<\/span>\r\n\t\t\t\t\t\t\t\u20ac75<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
foaming black truffle nectar<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tCod core with truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac68<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Apple and asparagus, mild curry emulsion<\/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\tSole stuffed with wild garlic, red onion confit,<\/span>\r\n\t\t\t\t\t\t\t\u20ac66<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Genevoise sauce<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

The Star<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tP\u00e9rigord Truffle \u201cA la Croque au Sel\u201d<\/span>\r\n\t\t\t\t\t\t\t\u20ac125<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Cooked in its truffle juice and Port wine, served with \u201ctruffled butter\u201d and toasted fresh bread<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>

En R\u00f4tisserie<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tVeal sweetbreads and langoustines,<\/span>\r\n\t\t\t\t\t\t\t\u20ac69<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Saut\u00e9ed peas, hearty tarragon jus<\/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\tBarbary duck fillet glazed with rare peppersand honey, caramelised rhubarb, truffled potato caps<\/span>\r\n\t\t\t\t\t\t\t\u20ac59<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated summer black truffle + \u20ac15<\/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\tVend\u00e9e pigeon roasted with Norcia truffles<\/span>\r\n\t\t\t\t\t\t\t\u20ac75<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Potato tian with truffles<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>[vc_single_image image=”9182″ img_size=”medium” alignment=”center”][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=”hide”][vc_column_inner width=”1\/2″]

The Essentials<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tCarpaccio of Bleue des Pr\u00e9s\u00a9 and parmigiano\u201cLuigi\u2019s style\u201d<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tWarm winter salad with wild mushrooms,Jerusalem artichokes and parmigiano<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tP\u00e9rigord Truffle \u201cA la Croque au Sel\u201d<\/span>\r\n\t\t\t\t\t\t\t\u20ac125<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Cooked in its truffle juice and Port wine, served with \u201ctruffled butter\u201d and toasted fresh bread<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>

Appetizers<\/h4><\/div>
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\r\n\t\t\t\t\t\t\t\u201cCheckerboard\u201d of scallops and raw truffles<\/span>\r\n\t\t\t\t\t\t\t\u20ac49<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
warm sauce with green olive oil and truffle juice<\/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\tDuck foie gras<\/span>\r\n\t\t\t\t\t\t\t\u20ac45<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
plum and pear lacquer, beetroot carpaccio<\/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<\/span>\r\n\t\t\t\t\t\t\t\u20ac49<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
sprinkled with julienned truffles,virgin oil with truffle juice and basil<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tZeeland oysters Florentine style,champagne butter<\/span>\r\n\t\t\t\t\t\t\t\u20ac40<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[vc_single_image image=”9182″ img_size=”medium” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/2″]

Fresh pasta, Risotti & Eggs<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tRisotto with wild mushrooms<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/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\t\u20ac50<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Ravioli stuffed with slices of black truffle and celeries<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\tTagliolini in foie gras butter<\/span>\r\n\t\t\t\t\t\t\t\u20ac30<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/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\tSaut\u00e9ed chanterelles, lobster and fresh tagliatellewith truffle juice and parmesan cheese<\/span>\r\n\t\t\t\t\t\t\t\u20ac50<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/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\tScrambled eggs with winter truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac59<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Served with bruschette sprinkled with a pinch of garlic and a small truffle in its juice<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

From the Sea<\/h4><\/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\t\u20ac75<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Steamed in their leek robe,foamy nectar of black truffles<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\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\t\u20ac70<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
quintessence of shellfish in dark chocolate with \u201cfleur de sel\u201d, multicoloured saffron risotto<\/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\tScallops stuffed with truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac65<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
potato crisps, creamy truffle coulis<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

R\u00f4tisserie<\/h4><\/div>
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\r\n\t\t\t\t\t\t\tBraised sweetbreads and lobster Concerto<\/span>\r\n\t\t\t\t\t\t\t\u20ac55<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle<\/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\tPure Aubrac fillet, fresh pasta with foie gras and wild mushrooms<\/span>\r\n\t\t\t\t\t\t\t\u20ac45<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated winter black truffle +15\u20ac<\/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\tVend\u00e9e pigeon roasted<\/span>\r\n\t\t\t\t\t\t\t\u20ac75<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
with Norcia truffles, potato tian with truffles andgrilled leg on chicory salad with truffle juice<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”dessert”]

Cheeses, Desserts and Gourmandizes<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″]

Cheeses<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tFlowers of \u00ab\u00a0T\u00eate de Moine \u00bb in acacia honey<\/span>\r\n\t\t\t\t\t\t\t\u20ac 15 - 21<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
with chopped Cohiba tobacco leaves, 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
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tHouse-refined Brillat-Savarin<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18 - 29<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Stuffed with black truffles, 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>[vc_single_image image=”8757″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″]

Desserts & Gourmandizes<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tWarm roasted hazelnut souffl\u00e9<\/span>\r\n\t\t\t\t\t\t\t\u20ac 20<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
with Frangelico sabayon <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tThin Golden apple and frangipane pie<\/span>\r\n\t\t\t\t\t\t\t\u20ac 19<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With vanilla ice cream<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tSabayon of \u00ab\u00a0champagne ros\u00e9 \u00bb<\/span>\r\n\t\t\t\t\t\t\t\u20ac 20<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
and raspberry sorbet<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\t\"Cara\u00efbe\" chocolate fondant,<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Local strawberries and pineapple glazed with basil, Romanoff ice cream<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tSunflower meringue with seasonal fruit<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Basil sorbet<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=”hide”][vc_column_inner width=”1\/2″]

Cheeses<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tBel paese<\/span>\r\n\t\t\t\t\t\t\t\u20ac 12 -19<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
\u201cPiccola Selezione\u201d of cheeses from the Italian Peninsula with walnuts, hazelnuts, and grapes <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tAlps<\/span>\r\n\t\t\t\t\t\t\t\u20ac 15 - 21<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Flowers of \"T\u00eate de Moine\" in acacia honey with chopped Cohiba tobacco leaves, 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
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tIle de France<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18 - 29<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
House-refined Brillat-Savarin stuffed with black truffles, 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>[vc_single_image image=”8757″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″]

Desserts & Gourmandizes<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tAntactic<\/span>\r\n\t\t\t\t\t\t\t\u20ac 13<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Selection of house specialty ice creams and sorbets, made by our chefs daily <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tNew Zeland<\/span>\r\n\t\t\t\t\t\t\t\u20ac 19<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Classic Golden apple tart, served with house-made vanilla ice cream <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tPiedmont<\/span>\r\n\t\t\t\t\t\t\t\u20ac 19<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Warm roasted hazelnut souffl\u00e9 with Frangelico sabayon <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tVar\u00e8se - Milan<\/span>\r\n\t\t\t\t\t\t\t\u20ac 16<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Mascarpone tiramisu a l\u2019Amaretto di Saronno <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tAfrica<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Black chocolate truffle in a spun sugar nest, served with fresh raspberry sauce <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tBrazil - Belgium<\/span>\r\n\t\t\t\t\t\t\t\u20ac 17<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Fresh fruits in maracuja sauce enrobed in a sunflower meringue, with coconut ice cream <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tChampagne<\/span>\r\n\t\t\t\t\t\t\t\u20ac 19<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Sabayon of \"champagne ros\u00e9\" and macaroons with raspberries <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tHawaii<\/span>\r\n\t\t\t\t\t\t\t\u20ac 19<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Sesame roasted pineapple, spiced elixir of citrus fruits sauce, Tonka ice cream <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tCaribbean<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
\"Moelleux au chocolat\", with black chocolate and red pepper, foam of pistachios <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tCatalogna - Marrakek<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Cr\u00e8me br\u00fbl\u00e9e perfumed with ginger and orange <\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tThe pastry chefs daily gourmandize<\/span>\r\n\t\t\t\t\t\t\t\u20ac 15<\/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]
[\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16713″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”weekmenu”]
[vc_column_text]<\/p>\n

Weekday lunch<\/h2>\n

Available every lunchtime from Tuesday to Friday<\/p>\n

50,00 Euros<\/h5>\n

[\/vc_column_text]

[\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
Spring 2024<\/h2><\/div>[vc_column_text]<\/p>\n

Chef’s inspired 3-course or 2-course menu
\nwith water and coffee<\/h4>\n

50\u20ac<\/h4>\n

[\/vc_column_text][vc_tta_tabs shape=”square” color=”purple” active_section=”1″ pagination_style=”flat-square” pagination_color=”violet” el_class=”hide”][vc_tta_section title=”Week 41″ tab_id=”1600284016013-fc331019-b8b2″][vc_row_inner][vc_column_inner]

Week from 5 till 10 October<\/h2><\/div>\r\n\t\t\t\t
\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

<\/h3>\r\n\t\t\t\t\t\t

<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Carpaccio de saumon sauvage,
au parmesan, persil plat et olives noires
With grated autumn black truffle \u00a0+10\u20ac
~
Eminc\u00e9 de gigue de chevreuil r\u00f4ti,
sauce poivrade \u00e0 la gel\u00e9e de groseilles,
nouilles fra\u00eeches au beurre de foie gras et c\u00e9pes
With grated autumn black truffle +10\u20ac
With grated white truffle +20\u20ac
~
Chaud-froid de souffl\u00e9 \u00e0 la Kriek,
glace \u00e0 la cerise amarena
~
Frivolit\u00e9s

In perfect harmony with the 3 suggested wines for 85\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 42″ tab_id=”1600284262040-7de914bb-8f6a”][vc_row_inner][vc_column_inner]

Week from 12 till 17 October<\/h2><\/div>\r\n\t\t\t\t
\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

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<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Tourelle de foie gras et pommes Golden aux \u00e9pices,
fris\u00e9e aux airelles, toasts aux fruits secs
With grated autumn black truffle \u00a0+10\u20ac
~
C\u0153ur de cabillaud en \u00e9cailles de Roseval,
beurre blanc au champagne
With grated autumn black truffle +10\u20ac
With grated white truffle +20\u20ac
~
Rosace de poires Williams fra\u00eeches
gratin\u00e9es \u00e0 la cr\u00e8me d'amandes
Glace vanille tourn\u00e9e minute
~
Frivolit\u00e9s

In perfect harmony with the 3 suggested wines for 85\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 43″ tab_id=”1600284261273-4c63c8d9-593b”][vc_row_inner][vc_column_inner]

Week from 19 till 24 October<\/h2><\/div>\r\n\t\t\t\t
\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

<\/h3>\r\n\t\t\t\t\t\t

<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
M\u00e9daillon de cabillaud en cappuccino de ch\u00e2taignes
With grated autumn black truffle \u00a0+10\u20ac
~
Supr\u00eame de faisan farci aux pistaches et foie gras,
sauce au Sauternes
With grated autumn black truffle +10\u20ac
With grated white truffle +20\u20ac
~
Demi-sph\u00e8re en chocolat blanc,
riz souffl\u00e9 et panna cotta poire-caramel
~
Frivolit\u00e9s

In perfect harmony with the 3 suggested wines for 85\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 44″ tab_id=”1600284260509-05584bb5-6e81″][vc_row_inner][vc_column_inner]

Week from 26 till 31 October<\/h2><\/div>\r\n\t\t\t\t
\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

<\/h3>\r\n\t\t\t\t\t\t

<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Tagliolini \u00e0 la farine de bl\u00e9 et \u0153ufs Columbus\u00ae juste au beurre de ferme
With grated autumn black truffle \u00a0+10\u20ac
With grated white truffle +20\u20ac
~
Concerto de ris de veau croustillant et homard,
jus \u00e0 l'estragon
With grated autumn black truffle +10\u20ac
With grated white truffle +20\u20ac
~
Rosace de pommes Golden
gratin\u00e9es \u00e0 la cr\u00e8me d'amandes,
glace aux marrons et Calvados
~
Frivolit\u00e9s

In perfect harmony with the 3 suggested wines for 85\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 45″ tab_id=”1600284258999-6fe2bc50-d5d2″][vc_row_inner][vc_column_inner]

Week from 2 till 7 November<\/h2><\/div>\r\n\t\t\t\t
\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

<\/h3>\r\n\t\t\t\t\t\t

<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Risotto aux champignons des bois,
\u00e9mulsion au parmesan
With grated autumn black truffle \u00a0+10\u20ac
With grated white truffle +20\u20ac
~
M\u00e9daillons de lotte r\u00f4tie aux pavots,
tomates confites \u00e0 l'origan, julienne de l\u00e9gumes,
coulis de poivrons doux
With grated autumn black truffle +10\u20ac
With grated white truffle +20\u20ac
~
Trilogie de sorbets
~
Frivolit\u00e9s

In perfect harmony with the 3 suggested wines for 85\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_tabs]

[\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16715″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”bongomenu”]
[vc_column_text]<\/p>\n

Bongo Menu<\/h2>\n

Available every lunchtime and evening from Monday to Thursday,
\nnot available for Vanlentine’s Day<\/em><\/p>\n

[\/vc_column_text]

[\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
Spring 2024<\/h2><\/div>[vc_column_text el_class=”hide”]<\/p>\n

4 course menu according to the chef’s inspiration<\/h4>\n

[\/vc_column_text][vc_row_inner el_class=”nohide”][vc_column_inner]\r\n\t\t\t\t

\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

<\/h3>\r\n\t\t\t\t\t\t

<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Carpaccio of langoustines, aromatic herbs,
raw asparagus and summer truffle, truffled burrata espuma
With shaved summer black truffle + 15 \u20ac
~
Barbary duck fillet glazed with rare peppers and honey,
caramelised rhubarb, truffled potato caps
~
Flowers of \u2018\u2019T\u00eate de Moine\u2019\u2019 in acacia honey
with chopped Cohiba tobacco leaves, perfumed with white truffle oil
~
\"Cara\u00efbe\" chocolate fondant,
local strawberries and pineapple glazed with basil
Romanoff ice cream
~
Fancies
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>

[\/vc_column_inner][\/vc_row_inner]
[\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16714″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”wonderboxmenu”]
[vc_column_text]<\/p>\n

Wonderbox Menu<\/h2>\n

Available every lunchtime and evening from Monday to Thursday,
\nnot available for Vanlentine’s Day<\/em><\/p>\n

[\/vc_column_text]

[\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
Spring 2024<\/h2><\/div>[vc_column_text el_class=”hide”]<\/p>\n

4 course menu according to the chef’s inspiration<\/h4>\n

[\/vc_column_text][vc_row_inner el_class=”nohide”][vc_column_inner]\r\n\t\t\t\t

\r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

<\/h3>\r\n\t\t\t\t\t\t

<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Carpaccio of langoustines, aromatic herbs,
raw asparagus and summer truffle, truffled burrata espuma
With shaved summer black truffle + 15 \u20ac
~
Barbary duck fillet glazed with rare peppers and honey,
caramelised rhubarb, truffled potato caps
~
Flowers of \u2018\u2019T\u00eate de Moine\u2019\u2019 in acacia honey
with chopped Cohiba tobacco leaves, perfumed with white truffle oil
~
\"Cara\u00efbe\" chocolate fondant,
local strawberries and pineapple glazed with basil
Romanoff ice cream
~
Fancies
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>

[\/vc_column_inner][\/vc_row_inner]
[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”3″ blox_image=”8726″ page_title=”page-title-x” blox_dark=”true”][vc_column][vc_row_inner][vc_column_inner][vc_column_text] The Menu [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”2″ blox_bgcolor=”#f7f7f7″][vc_column][vc_row_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text] The menu,\u00a0 the heart of this site! Discover our Diamant and Privil\u00e8ge menus where truffles presented in a multitude of different ways are the stars of the show. Every week, we invite you to discover our \u20ac50 and \u20ac85 weekly menus, including a glass of Prosecco and two glasses of grand cru. Lunch is served every day from Tuesday to Friday. Vegetarian and vegan options are available. [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/2″ el_id=”diamondmenu”][\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”privilegemenu”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”alacarte”][vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”9182″ img_size=”medium” alignment=”center”][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=”hide”][vc_column_inner width=”1\/2″][vc_single_image image=”9182″ img_size=”medium” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”dessert”][vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″][vc_single_image image=”8757″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=”hide”][vc_column_inner width=”1\/2″][vc_single_image image=”8757″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16713″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”weekmenu”][vc_column_text] Weekday lunch Available every lunchtime from Tuesday to Friday 50,00 Euros [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text] Chef’s inspired 3-course or 2-course menu with water and coffee 50\u20ac [\/vc_column_text][vc_tta_tabs shape=”square” color=”purple” active_section=”1″ pagination_style=”flat-square” pagination_color=”violet” el_class=”hide”][vc_tta_section title=”Week 41″ tab_id=”1600284016013-fc331019-b8b2″][vc_row_inner][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 42″ tab_id=”1600284262040-7de914bb-8f6a”][vc_row_inner][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 43″ tab_id=”1600284261273-4c63c8d9-593b”][vc_row_inner][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 44″ tab_id=”1600284260509-05584bb5-6e81″][vc_row_inner][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=”Week 45″ tab_id=”1600284258999-6fe2bc50-d5d2″][vc_row_inner][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_tabs][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16715″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”bongomenu”][vc_column_text] Bongo Menu Available every lunchtime and evening from Monday to Thursday, not available for Vanlentine’s Day [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text el_class=”hide”] 4 course menu according to the chef’s inspiration [\/vc_column_text][vc_row_inner el_class=”nohide”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16714″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”wonderboxmenu”][vc_column_text] Wonderbox Menu Available every lunchtime and evening from Monday to Thursday, not available for Vanlentine’s Day [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text el_class=”hide”] 4 course menu according to the chef’s inspiration [\/vc_column_text][vc_row_inner el_class=”nohide”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/9333"}],"collection":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/comments?post=9333"}],"version-history":[{"count":149,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/9333\/revisions"}],"predecessor-version":[{"id":17596,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/9333\/revisions\/17596"}],"wp:attachment":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/media?parent=9333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}