It’s that delectable fresh black truffle time of year and The Reflexions French contemporary restaurant is inspired.
Extrovert epicurean Chef de Cuisine Roxanne Lange and her passionate sous chefs have secured steady supplies of the precious tubers with which to adorn their exquisite black truffle inspired classic and creative recipes.
Painstakingly harvested from selected oak and hazelnut trees in temperate climes, the unique flavour and aroma of Black Winter Truffles is oft described as slightly garlicky with a deep muskiness. Earthy and pungent, they’re deliciously funky.
Enjoy the pick of the priceless crop served uncooked, shaved on top of hot dishes so they warm through and blossom and fully integrated into ultra-gourmet dishes.
With prices on the special Black Winter Truffle a la carte menu starting at THB 550++, consider the conspicuous value in:
• Roasted scallop with cauliflower, raisins, balsamic, raw almonds and truffle vinaigrette
• Potato soup with black truffle, chive, poached quail egg, ravioli of beef stew and duck liver
• Wagyu strip loin with onion, bone marrow, beef cheek, endive and red wine sauce
• Wagyu beef roll with duck liver terrine, celeriac, apple, truffle and balsamic vinaigrette
Available through the height of the season from January to 18 March 2017, only at The Reflexions (3/Fl. Plaza Athénée Bangkok, A Royal Méridien Hotel).
15% savings for SPG Members
20% savings for Le Club Plaza members
Reservations are recommended. Please call 02 650 8800 or e-mail [email protected] or visit http://www.plazaatheneebangkok.com/en/forms/blackwintertruffle, lemeridien.com/plazaatheneebangkok
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