«Vive la Trufflle»
This winter the truffle is honored at Restaurant Laurent. You will be seduced by a prestigious menu prepared with delicacy by our Chef Alain Pégouret. Starting with ‘Fresh truffle, artichokes and black radish’, these three products together results in a fabulous and tasteful combination, all set up in a rosette to recall the shape of the truffle.
The show continues with subtility with ‘Steamed ruffled scallops, spinach oyster mushrooms, creamy spinach in a chardonnay sauce’, followed by ‘Poached truffled chicken and roasted, stuffed macaroni, Albufera sauce. ‘And to crown this apotheosis in beauty’ Marc Lecompte, our Chef Pastry prepared a ‘Truffle meringue and whipped cream’.
This beautiful composition can be even enhanced by the fine wines chosen by Ghislain Mahieu, our Chef Sommelier: ‘Riesling Grand Cru Brand 2001’, ‘Nuits Saint-Georges 1er Cru’ Clos de l’Arlot ‘2015’, ‘Hermitage la Chapelle 2000’ Paul Jaboulet, and ‘Rivesaltes Ambrée 2003’, Cazes.