Truffes chez Philippe.
- Gastronome and the City
- Aug 12
- 2 min read
Updated: 1 day ago
Some dinners deserve more than one perspective.
Philippe’s Black Truffle Dinner brought Australian provenance and French finesse together over six courses, beginning with two guests who needed no introduction: Comet and Ginny from Brimfeldt Australian Shepherds.
For Gastronome and the City, the evening unfolds in three forms: An editorial still, a digital illustration and a reel.
The editorial still looks beyond the dining room to where it all begins. A remarkable canine nose, the earth and one of winter’s most prized ingredients.
The digital illustration takes a more playful turn, pairing one of our truffle-hunting guests with black sequins and a little glamour. Food may bring us to the table, but personality, place and unexpected moments are often what we remember.
Finally, the reel brings Philippe Mouchel’s menu to life.
Amuse-bouches featured truffle from Archeologico in Kingston, Victoria, followed by Jerusalem artichoke, Comté, brown butter froth and milk crisp with truffle from Truffière Duthil in New South Wales.
Aquna Murray cod with braised endive and truffle vinaigrette showcased Terra Rossa produce from Gembrook, before salt-crust roasted beef fillet with sauce Périgueux, celeriac Dijonnaise and pomme de terre boulangère introduced Manjimup, Western Australia.
Brie de Meaux aux truffes with celery salad, quince paste, lavosh and fruit bread featured Bungenodore truffle from New South Wales, while classic apple tart fine with milk and truffle ice cream provided a distinctly indulgent finale.
From the instinct that finds them to the artistry that transforms them, Philippe celebrated Australian black truffle through the precision and elegance of French cuisine.
Three perspectives. One memorable Melbourne evening.
Truffes. Instinct. Terroir.
Philippe
115 Collins Street
Melbourne VIC 3000
Australia
+61 3 8394 6625
@philippe_restaurantmelb
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