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
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