Fulham’s Rigo restaurant is launching a truffle dinner using fungi freshly foraged by executive chef Gonzalo Luzarraga’s family in Alba, Italy, to ensure an authentic farm-to-fork experience and the best of the seasonal crop. “My uncle Stefano forages for truffles with his two dogs Charlie and Angel every night between La Morra and Monforte,” says the chef. “They are delivered within 24 hours, and the truffles are so strong that the delivery driver often questions what the intense smell is.”
The menu is available from October 9 until early December. Every dish in Luzarraga’s five-course feast is elevated by the delicacy and begins with a trio of celery, mustard and leeks, followed by French toast and fontina cheese. The third course marries an Italian artisanal testun cheese with sour cream, before Cuneo polenta is served with a confit duck egg and tumin del melle cheese. Next up is a chestnut tagliolini with Bordier butter and, for meat lovers, Ibérico pork cheek with cauliflower and walnut cumin. The grand finale is a dessert of goat’s milk, hazelnut and Valrhona Dulcey chocolate. The black truffle five-course menu is priced £88 per person, while the white truffle option is £52 per person.