A truffle celebration like no other.

Gastronome and the City
Jul 7, 2022
1 min read

Updated: Aug 12, 2022

A highlight of the culinary calendar is Philippe's annual truffle dinner, held last night.

With truffle season in full swing, each of the five courses showcased the earthy and decadent delicacy belonging to the mushroom family, found under tree roots and referred to as "the diamond of the kitchen" by French gastronome Jean Anthelme Brillat-Savarin given their exclusivity:

Truffle soup V.G.E created by Lyonnaise Chef Paul Bocuse in 1975.

Truffle salad with potato, lardo and truffle vinaigrette.

Humpty Doo barramundi with truffle crust, celeriac risotto and bisque.

Pheasant "croustade" and duck breast rotissoire with glazed chestnuts, pine mushrooms and Jerusalem artichoke purée.

"Pain Perdu" with caramelised pear, truffle ice cream and salted caramel.

Food Writer Rita Erlich delivered presentations on truffle and food pairing, reinforcing that all elements on the plates had their place.

Truffle expert and Founder of Truffle Paddock in Gippsland, Nigel Wood, narrated that six Australian Shepherd dogs hunted our truffles from evergreen oak and hazelnut trees for the dinner through scent. Two of them were present at the restaurant and conducted demonstrations of detecting hidden bottles containing truffle.

Accompanying wines throughout the evening included 20' Domaine des Hates Petit Chablis and 20' Dominique Piron Beaujolais-Villages from France as Norman Chef and Restaurateur Philippe Mouchel worked the room after overseeing the pass all night.

Santé!