White truffle season has begun and to celebrate Italian chef Francesco Mazzei of Mayfair’s Sartoria, Islington’s Radici and Battersea Power Station’s Fiume restaurant will join chef Igor Tymchyshyn in the kitchen at Orrery to create a fungi-themed dinner on October 18.
“This is my favourite time of year,” says Ukrainian-born Tymchyshyn. “The produce of autumn and winter takes on a rich, earthy flavour that perfectly matches the strength of the truffles, which we will pay tribute to with classical French cooking.”
The chefs have prepared a dinner of six courses, with each dish topped by or infused with white truffles, which they will cook in person. Guests will be welcomed with a glass of Moët & Chandon champagne and, once seated, treated to Mazzei’s classic first course of aged beef battuta. Tymchyshyn’s roasted cauliflower with celeriac purée and caramelised onions will follow, before a smoked burrata tortelli with burnt butter and grana padano cheese – another Mazzei dish. A fillet of veal, pomme mousseline and madeira jus will be served for the main, while diners will be treated to homemade cheese, honey and pear in addition to honey panna cotta with roasted figs for dessert.