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Truffle dinners?

Bert Nov 6, 2006 01:36 AM

Any recs on truffle dinners or tasting menus? I know Spago usually has a truffle course or two... and I know places like Melisse, Patina, etc., have the dinners. Anyone been this year and want to share experiences?


  1. r
    RicRios Nov 6, 2006 01:45 AM

    My "secret" way:
    1) get a small electronic scale (usu around $10)
    2) walk into any resto that presumably has truffles
    3) ignore any "truffle" item in the menu
    4) ask the waiter to bring the real thing for you to smell
    5) if you like what you smell, ask him how much per oz. A "reasonable" price goes (as of now) from $130 all the way up to $300 per oz, it's more expensive for bigger & nicer pieces.
    6) 1 oz truffle should be enough for 3 people. Weight the piece you're going to buy.
    7) Ask for a plain polenta or pasta dish (some people do it on eggs, I don't)
    8) Ask for the truffle to be shaved at the table, or just do it yourself.
    9) Wash down with something appropiate for the occasion, like a nice Barolo.
    10) Enjoy, you should be in Heaven at this point!

    3 Replies
    1. re: RicRios
      staggerlee Nov 6, 2006 07:44 PM

      i would like to know where and when you have done what you describe. by the way wholesale cost of good quality whites right now are in the 1700-2000/# right now. where have you been the is charging 130/oz? that is a good bargain if it exists.

      1. re: staggerlee
        RicRios Nov 6, 2006 09:19 PM

        Drago (SM) charged $135/oz, but beware, Celestino must be there. In general, you need to deal directly w/ the owner, since this procedure is not quite common. At Spago, e.g., it's a lot more convoluted due to extended bureaucracy.

        1. re: RicRios
          kevin Nov 7, 2006 04:05 AM

          i think the above poster meant by the oz and the other by the pound,

          yes, it should be anywhere from 150 to 160 per ounce, or more than or close to 2000 per pound.

    2. w
      WineTravel Nov 6, 2006 01:51 AM

      Good idea. That's the preferred way in Italy. Good move if they'll do it, as most places charge a rediculous amt of money for a few specs of truffle.

      1. r
        roxie Nov 6, 2006 01:56 AM


        1. russkar Nov 6, 2006 05:13 AM

          VALENTINO dinner last week. (best White ALBA Truffles we've had in the last 5 years, so intense).

          1. f
            Frank_Santa_Monica Nov 6, 2006 04:15 PM

            At The Peninsula BH, the Belevedere restaurant had a guest chef who served a truffle tasting menu. I believe he is there a few times a year. I forget his name, though. He also just did an end of summer dinner. He used to be head chef at L'Orangerie. If he does the truffle dinner again, you should go. His name is Alain something I think.

            4 Replies
            1. re: Frank_Santa_Monica
              russkar Nov 6, 2006 04:21 PM

              Alain Girard used to be the Chef at Bastide. Prior to that Lavande.

              1. re: russkar
                lizziee Nov 6, 2006 04:25 PM

                and prior to that Citrus

                1. re: lizziee
                  RicRios Nov 6, 2006 05:54 PM

                  Chef's name is Giraud. Alan Giraud.

                  1. re: RicRios
                    Frank_Santa_Monica Nov 6, 2006 06:09 PM

                    Oh yeah, that's it! I've been wondering what his name was.

            2. l
              lizziee Nov 6, 2006 06:06 PM

              Actually it is Alain Giraud.

              His web site is here:

              1. s
                Snoopy Nov 6, 2006 10:13 PM

                Was at Wilson on Thursday night and they said they had a truffle tasting menu.

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