Featuring a gourmet adventure of Truffles and Caviar with Chef Cédric Vongrichten at VONG Kitchen
Considered as the ‘Diamond of Gastronomy’, truffles are a highly coveted culinary ingredient, costly in price yet heavenly in taste. This autumn, VONG Kitchen presents an indulgent truffle experience with chef Cédric Vongerichten from New York City.
A weeklong gourmet adventure not to be missed. From Wednesday, 6 November – Sunday, 10 November, Chef Cédric Vongerichten alongside the Restaurants Chef de Cuisine, Luisa Caicedo, will present several sensational dishes featuring seasonal and rare Alba White Truffles, Black Burgundy Truffles, and the world’s finest Petrossian Caviar.
This limited-time menu includes a choice of rich and warm A La Carte selections with the truffle and caviar ingredients remaining the star of the show. Sample special dishes such as Egg Caviar with Vodka Cream, Tagliatelle Pasta served with Parmesan Sauce and fresh Alba White Truffles, Slow Cooked Trout with Black Truffle Vinaigrette and fresh Alba White Truffles or indulge in Parmesan Crusted Chicken with Lemon Fondue Broccolini and fresh Burgundy Black Truffles and Cheese Fondue with fresh Burgundy Black Truffles. End the night on a sweet note with a
Frozen Black Truffle Parfait with Banana Jelly and Chocolate Orange Mousse. A Tasting Menu is also available to savor the full experience.
Chef Cédric Vongerichten will be shaving the truffles in full view of the customers and will also be available to share the inspiration behind the menu. Don’t miss the exclusive opportunity to sample the rarity of the ingredients this autumn at VONG Kitchen.