White truffle season is almost over and I cannot wait until next year to put my nose again back into this very special mushroom. In fact, it is more a condiment that something else as we only use like a special ingredient to put on top of a dish like salt and pepper or spices.But what a small, so different and so unique. For me the best dish to try white truffle is to slice them very delicately into a creamy dish like a risotto or a creamy pasta dish. The price this year was very expensive as usual (7000$ a kilo) but when you like…
See you next year my favourite one…
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