On a cold winter day in January, all the top chefs in Oslo gathered for a truffle feast at the Italian Restaurant Baltazar – hosted by Augusta Arnesen. One kilo of perfect white Alba truffle and half a kilo of black Périgord truffle was used to make this a magical evening. The black and white culinary gold adds an amazing aroma to any dish and goes especially well together with pasta, risotto, egg, and potatoes. Chefs all over the world pay as much as NOK 60.000 (€6.200 / $7.100) per gram of the Tartufo bianco di Alba.
Chef Dag Tjersland tells the story of how he opened his first restaurant, as a 24-year-old, with his own money back in 1997 – and how it has grown to become a little piece of Italy in the Norwegian capital. The prestigious and sought-after white Alba truffle has become a staple on his menu from October throughout December. For the truffle feast, Tjersland recreated some of his signature dishes, like his twist on Uovo in Cocotte – a 64°C egg on top of a smooth mountain almond purée with brown garlic butter. As well as risotto and Tortellini in Brodo. Both topped with a copious amount of truffle.
Paid promotion by Augusta Arnesen.
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