New Australia black truffle menu.

They did a pretty good job on this summer's new dishes. Benoit was on vacation, but Kenny did very well as a sommelier!

Here are some dishes from the new Aussie black truffle menu, not very complicated but quite tasty!

Black truffle menu:

Kenny showed us the whole Aussie black truffle,

a quite different aroma than the French one or Alba white truffle.

He said it's even more pricey than the French one.

The house Champagne "Bruno Paillard" was sold out,

so they replaced it with this Brut Reserve Billecart-Salmon.

Quite different than the Rosé ones,

this one has a very rich flavor, hint of citrus and orange,

refreshing, elegant and complex.

Amuse Bouche:

Orange jello(gelée), diced tomatoes, whipped Mozzarella cheese.

Fried frog legs.

Gillardeau oyster.

(Size #2)

Poached egg on a parsley cream with seasonal mushroom, Iberico ham and black truffles.

You've got to stir it up side down a little bit to heat the truffle and bring out it's aroma.

One of my favorite dishes.

David Duband Vosne-Romanée 2006

smooth and elegant, a quite good value Vosne-Romanée,

pairing well with the black truffle egg dish and risotto.

Beef tartare(Raw chopped beef) with quail egg,

some gold and black truffle on top.

Very nicely presented.

You've got to mix everything first to get the raw quail egg and truffle into the beef.

Parmesan risotto with black truffle.

Tasty.

I was just thinking about truffle risotto before I came.

Scampi ravioli with black truffle, fois gras sauce and cabbages.

The cabbages were so good, reminded me of Lucas Carton,

the very first fine French cuisine I've ever tried in Place de Madelaine.

Cheese plate.

Kenny let me try the wine-cheese pairing set they were thinking about but not on the menu yet:

Middle: Parmigiano Reggiano cheese with Billecart-Salmon Champagne.

The cheese is aged 2 years, pairing surprisingly well with the Champagne.

Clock-wise lefr to right:

Comté with Meursault; Taleggio with Vosne-Romanée;

Abbaye de Tamié with Chateau Gree Laroque.

I've tried this same Bordeaux Merlot last time with duck,

It tasted smooth and fresh.

This time with the cheese it became heavier and cheesy,

a bit too heavy together.

I suggested to use a Alsasian or Loire light sweet white,

might be more balanced and pleasant.

The last one was Fourme d'Ambert with Don PX 1979,

a Port like sweet red,

but instead of fortifying the wine(like Port),

this one was made with sundried grape juice.

Interesting!

Good match for the blue cheese.

Breads to eat with the cheese.

Still prefer baguette.

Pre-dessert:

Mint sorbet with grapefruit jello and foam.

Refreshing, worked well to clean the palate.

My dessert is good for summer, with mint and pineapple.

Too similar to the pre-dessert though.

Luxurious "Le Sucre",

with passion fruit and rum inside.

Warm chocolate "lava" cake.

Coffee foam.

Signiture rose Macaronnes.

Coffee was good,

but the original designed laqué dish was ruined because of the humidity,

so the presentation wasn't as nice as before, domage!