Grissini’s chef de cuisine, Chef Andrea Fraire, is going to offer the seasonal black winter truffle. A specially designed menu featuring this gastronomic gem will be available starting from January 2013.
Truffles have become very popular among gastronomists and connoisseurs. One of the finest black truffles comes from the north of Italy which can usually be found during the months of December through March. This distinctive truffle grows naturally near the roots of oak trees and hazel bushes. The aromatic truffle exudes a unique earthy and nutty taste and displays an intensive flavor.
Highlights in the menu include Ravioli with Duck and Chestnut, served in Broth with Hazelnuts and Black Winter Truffle; Acquerello Risotto with 24-months Aged Parmigiano Reggiano, Demi Glace and Black Winter Truffle and Beef Carpaccio with ‘Taggiasca’ Extra Virgin Olive Oil and Parmigiano Reggiano and Black Winter Truffle.
To complement the gourmet experience, Nicolas Deneux, Grand Hyatt’s sommelier has a range of both Italian and International wines to match with the dishes.
The black winter truffle à la carte menu is available both during lunch and dinner.
Address: 2nd floor, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong.
Source = Grand Hyatt Hong Kong