- Truffle and white chocolate Macaron,
- Truffle torchon Foie Gras toast (Foie Gras on toast),
- Truffle Artichoke Heart (Artichoke with fresh fig compote and Truffles),
- Truffle honey Pannacotta,
- Truffle creamy French “Oeufs Brouillés” (Scrambled eggs with Truffles),
- Truffle Tarama toast.
Food tasting Notes : For the Truffle creamy French “Oeufs Brouillés”, the eggs are cooked just right and served warm, there are tiny bits of Truffles stirred into the scrambled eggs that lends a distinctly unique garlicky taste. Apart from those found in the scrambled eggs, the chef also garnish the top of it with a slice of Truffle.
The Truffle flavored honey is sold at Hediard's Boutique beside the Café. For the Pannacotta the chef uses the Truffle flavored honey that lend a sweet taste to the creamy milky Pannacotta's soft silky texture.
The Truffle oil is used to make the ganache for the macaron, the macaron has a melt in your mouth texture, added with a sweet lightly garlicky flavor of the Truffle oil makes my palate leap for joy and satisfaction.
For the Truffle torchon Foie Gras toast, the Foie Gras has a delicate smooth melt in your mouth texture, with a buttery taste and a after taste of the fatty liver oil resides in your palate long after you swallow the Foie Gras. I like it that the Chef garnishes the Foie Gras with a delicate slice of that delicious garlicky flavor Black Truffle with this light crunchy bite, Yummilicious!
The Truffle Tarama Toast - The Tarama is a Greek inspired specialty spread made from salted and cured roe. This mini toast comes with a very very creamy, mildly salty, savory flavor with a smooth texture and a very nourishing taste, and is made using tarama, cream, lemon juice, a little sea salt, with added truffles that lends a distinct garlicky truffle flavor.
Note : Taramas is the salted and cured roe (tiny, almost microscopic eggs) of the cod, carp, or mullet and comes in two types : white creamy beige and coral pink. White beige tarama is undyed whilst pink tarama has color added to it to give a coral pink hue. Both types of tarama have very rich and salty flavor. Usually olive oil, vinegar and lemon juice are whipped into the mixture to form a mayonnaise-like emulsion. It is usually eaten as a dip, with bread and/or raw vegetables.