Early winter in November marks the very best time for truffle harvesting, and the most sought-after and in-limited-supply of truffles is the Alba White. This year, chef Arnaud Dunand Sauthier, chef de cuisine of the star-studded Le Normandie, and his team are presenting this very best ingredient in a five-course menu. Since only the best is served on the tables of Le Normandie, chef Arnaud has chosen a supplier trusted by world-class French chefs, Maison Plantin. The special set meal will be available for only a few weeks, depending on the availability of the ultra-rare Alba White truffle.
Chef Arnaud Dunand Sauthier with the Alba White truffle
On the fifth floor of the Mandarin Oriental’s Garden wing is the prestigious restaurant where the fine meal will be served. Seated on the round table, you will be welcomed with delicious hor d’oeuvres of razor clam, eel and foie gras. Then the meal officially commences with winter organic vegetables and gnocchi. Before you dive into this plant-based dish, chef Arnaud shaves a generous amount of Alba white truffle on top, completing the first course with a precious aroma. Next in line is a popular French speciality, tender shredded tête de veau served with potato and spinach purée and topped, of course, with freshly shaved white truffle.
