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Island Shangri-La, Hong Kong Offers Premium Black Truffle From Plantin At Michelin-Starred Restaurant Petrus

March 4, 2014 Food & Beverage No Comments Email Email

In collaboration with Plantin, leading truffle harvester and seller in France, Island Shangri-La, Hong Kong will present the finest black truffle from Perigord at its Michelin-starred Restaurant Petrus throughout the entire month of March.
Marking a highpoint of this month-long promotion is Christopher Poron, owner of Plantin, who will be flying to Hong Kong from the South of France to personally present his delightful products at the diners’ tables during dinner from 4 to 8 March 2014.  Truffle lovers will be able to obtain first-hand recommendations and knowledge from the veteran truffle expert, while enjoying their favourite delicacies.

Chef de Cuisine Frederic Chabbert has crafted a special menu to illustrate the splendour of the gastronomic black diamond.  The black truffle menu is available à la carte or as set menus in four, six and eight courses priced at HK$1,500, HK$1,900 and HK$2,200 per person, respectively.

For one night only on 6 March, Restaurant Petrus will offer an exclusive black truffle wine dinner priced at HK$3,200 per person. The eight-course set menu will be complemented by stellar wines including Meursault, 1er Cru Clos De La Barre, Grand Cru Echezeaux and Chateau La Conseillante, which will be presented by in-house Master Sommelier Yohann Jousselin to ensure a flawless epicurean experience.

Prices are subject to a 10 per cent service charge.

Capturing the essence of his favourite seasonal ingredient, Chef Chabbert is eager to showcase the unique aroma and taste of black truffle with a range of classic and innovative dishes. Menu highlights include Slow-cooked organic egg with custard, mushrooms, smoked chicken and black truffle; Cevennes onion confit with socca, bacon, salsifi, lamb’s lettuce and black truffle; Braised Brittany seabass with celery, tapioca and  black truffle; Quasi veal from Hugo Desnoyer with angel hair, petite spinach and black truffle; and a Chocolate truffle dessert by Pâtissier Claude Guerin.

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