A highlight of the culinary calendar is Philippe's annual truffle dinner, held this evening.
With truffle season in full swing, each of the curated five courses celebrated 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 epicurean Jean Anthelme Brillat-Savarin.
Artisan sourdough bread from Laurent with truffle butter was followed by Velouté of Le Puy green lentils, pheasant and mushroom broth and truffle whipped cream; Truffle Oeuf à la Neige and crème de truffe; Skull Island Prawn Ravioli with bolognese, truffle and prawn fumet; Sher-Wagyu Beef Duo with celeriac dijonnaise, boulangère potatoes and Périgueux sauce; and Caramel Poached Pear with brioche sugar tart and truffle ice cream.
Philippe's longtime friend and fellow Officer of Agricultural Merit by the French government, Gabriel Gaté, delivered a presentation on truffles reinforcing that good food will make one feel like walking the length of the Champs-Élysées with a spring in their step.
Truffle supplier and Co-owner of premium ingredients company Friend & Burrell, Simon Friend, highlighted the importance of consuming fresh produce stating that one "can't go through life thinking that fresh truffle has anything to do with preserved truffle".
Special guests included Brimfeldt Australian Shepherds Forrest and Comet who hunt truffles through scent for a living and detected truffles hidden throughout the restaurant.
Accompanying beverages included NV Veuve d'Argent Blanc de Blanc Brut from Loire Valley in France and 2019 Domaine de la Mordorée "La Dame Rousse" Grenache Shiraz from Lirac in France as Norman Chef and Restaurateur Philippe Mouchel worked the room after overseeing the pass all night.
Philippe
115 Collins Street
Melbourne VIC 3000
Australia
+61 3 8394 6625
@philippe_restaurantmelb
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