It was Truffle season and to celebrate returned to Estelle (in person but with some Covid lockdown delays!) after our successful truffle virtual dinner last year!  

The Society has had a strong relationship with Estelle and Owner/Chef Scott Pickett since he first opened Estelle.  His cooking is innovative and he is always sensitive to how it can be paired with special wines from our cellar. Along with head chef Val Barrere, Estelle showcases Scott’s respect for great produce and the seasons, combined with innovation, refinement and classic techniques.

Wine and Food Masters, Janet Barton and Michael Gigante, have worked with Scott and Val to craft a special dinner that combines some of Estelle’s wonderful truffle dishes with fantastic wines from the cellar as well as interesting wines specifically acquired to complement the dishes and to celebrate the onset of the truffle season.


Function Number 1233

Truffles at Estelle

Wine & Food Masters: Janet Barton and Mike Gigante

President: Jenny Parkes  

Chefs: Scott Pickett & Val Barrere 

Tuesday, 3rd August 2021

NV Cunard Duchene Rose, Champagne, France 

Potato focaccia with truffled stracciatella

Truffled devilled quail egg

Pomme dauphine, brown butter and truffle emulsion

Scallop vol-au-vent

2011 Domaine Fernand & Laurent Pillot, Grandes Ruchottes 1er Cru, Chassagne-Montrachet, Burgundy, France 

2014 Domaine Jean Marc Pillot, Morgeot Les Fairendes, 1er Cru Chassagne-Montrachet, Burgundy, France

Mushroom and truffle raviolo, cacio e pepe

2005 Domaine Bouchard Père et Fils, Caillerets Ancienne Cuvée Carnot, 1er Cru, Volnay, Burgundy, France 

2015 Domaine Bouchard Père et Fils, Taillepieds, 1er Cru, Volnay, Burgundy, France 

Quail, truffle, wilted greens

2015 Vietti, Castiglione, Barolo, Italy 

2015 Speri Monte Sant’Urbano Amarone della Valpolicella Classico, Valpolicella, Italy

Wagyu porterhouse, fermented mushroom sauce, turnip

1986 Morris, Muscat, Rutherglen, Australia

 Chocolate crémeux, violet, honeycomb & truffle