What is it about the aroma and the mystique of truffles that drives food lovers wild? La Balance Cuisine chef/owner José Hernández explores the allure of the wild ingredient, which will arrive from Alba, Italy, in a special seven-course seasonal dinner paired with wine. Master somelier Guy Stout will be on hand to discuss the varietals. 

First course
Oxtail with truffle pearls, tortellinis
Pairing: Chateau des Labourons, Fleurie

Second course
Mushrooms, porcini soils, capuccino foam, black truffles
Pairing: Chateau des Labourons, Fleurie

Third course
Carpaccio, Parmesan cheese, white truffle cream
Pairing: Chateau Larose Trintaudon, Haut Medoc, Cru Bourgeois

Fourth course
Cavattelli, tomatos , black truffles
Pairing: Chateau Larose Trintaudon, Haut Medoc, Cru Bourgeois

Fifth course
Scallops, Sicilian pistachios, panisse white truffles
Pairing: Louis Latour, Puligny Montrachet

Sixth course
Lamb, chanterelles, black truffle pudding
Pairing: Chateau St. George St. Emilion

Seventh course
Napoleon, philo dough, white chocolate
Pairing: Veuve Clicquot Demi Sec