Cornucopia recap: Quattro's White Alba Truffle

Ever had $7,000 of truffles for lunch? Well those who lunched at Quattro during Whistler’s Cornucopia collectively did –  eating their way through a traditional Piedmont 3 course luncheon. White Alba truffle mushroom, often called the “diamond of the kitchen”, were shaved table side onto plates in the lunch prepared by Executive Chef Jeremie Trottier paired with wines of Beni Di Batasiolo, one of the leading winery of Piedmont, Italy.

The luncheon was quite special, after all, it’s not every day you drop $110 per ticket for a lunch. The service was also quite memorable as a small army of servers delivered each meal with finesse, with each plate followed swiftly by a quick shaving of truffle. The three course meal came with truffles in each course – each offering varying levels of ‘truffle-intensity’ in aroma and flavour. Here’s a quick look at the lunch in photos. You can be the judge if you’d like to try out the event next year.

 

PRIMI

FREE RANGE POACHED EGG, BABY ARUGULA, PECORINO ROMANO CROSTINI, FRESHLY SHAVED WHITE TRUFFLE

Gavi – Gavi DOCG, BATASIOLO

 

PASTA  — by far my favourite course!

FRESH PAPPARDELLE, YARROW MEADOW DUCK SUCCO, PARMIGIANO REGGIANO, ITALIAN PARSLEY, FRESHLY SHAVED WHITE TRUFFLE

Sovrana – Barbera D’alba DOC, BATASIOLO

 

SECONDI

BATASIOLO BAROLO BRAISED BEEF, WILD MUSHROOM RISOTTO, FRESHLY SHAVED WHITE TRUFFLE,

Barolo DOCG, BATASIOLO