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Digest Relish Precious White Truffles At Mezzaluna

Relish Precious White Truffles At Mezzaluna

Relish Precious White Truffles At Mezzaluna
Horsehair crab, sea urchin and cauliflower
By Pichaya Petrachaianan
By Pichaya Petrachaianan
November 19, 2019
White truffle on every dish is an excitement to even the most jaded palate

Blending flawlessly a Japanese culinary heritage and European savoir-faire, Mezzaluna has earned itself two Michelin stars and is a top restaurant of Thailand Tatler Best Restaurants 2019. Helmed by seasoned chef de cuisine Ryuki Kawasaki, the restaurant is known for presenting the very best seasonal ingredients, prepared the French way, and this season, the restaurant looks to the cold earth of Italy where a precious treasure hides for only epicures to find—white truffles.

Loved for its cleaner aroma than its dark counterpart, these light-hued subterranean fungi are highly prised as only the snouts of highly trained hounds can locate them in the wild. From now until the end of the year, Mezzaluna is bringing rare white truffle for you to enjoy with its limited-edition five-course White Truffle menu and wine pairings. 

After ascending to the 65th floor of lebua, where the restaurant is located, start with a glass of blanc de noirs champagne and some delicious amuse-bouche. Bread and butter here are also worth a mention as the butter is served with four different kinds of salt, and you have three types of bread to choose from.

Abalone, koshihikari, aosa and shio koji
Rockfish, mirugai, celery and Jerusalem artichoke
Foie gras, gobo salsify, Kyoto leek and hazelnut
 

The five-course meal starts with Kegani Gâteaux. Layered with horsehair crab flesh, cauliflower puree and topped with sweet, creamy purple sea urchins, white truffle is then shaved on top at the table. The first dish is paired with a Blanc de Noirs champagne that very much complements the sweetness of the crab and sea urchin. Following the first dish is the Ezo Awabi Risotto. Ezo abalone is served with koshihikari rice risotto and white truffle, and is paired with Chateau Olivier white from 2002.

Moving into the third course, the Kinki & Langoustine Duet, flavours of the ingredients are brought out by the Puligny-Montrachet from Burgundy, France. The dish before dessert is the Yellow Chicken Ballotine served deconstructed with foie gras and paired with fine red wine, Barolo Cerequio Riserva.

Caramel sauce, white miso ice cream
Caramel sauce, white miso ice cream

Ending the meal is the salty Cashew Nut Sable and Cream with caramel sauce and white miso ice cream topped with more white truffle. The sweet is given a savoury kick, surprisingly delicious and refreshing, especially paired with Graham’s 10-year Tawny Port.

Book a table now at lebua.com. The menu will be available only until the end of December 2019. 

See also: 'Best Female Chef' Martina Caruso In Bangkok For The First Episode Of The 'Sicilian Journey'

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Digest mezzaluna white truffle Le Bua Ryuki Kawasaki

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