Restaurant Truffe noire, Bruxelles BE

Chef Luigi Ciciriello

Frittata bruschette with fresh truffle fragrance, Furlan Tokaj 2004

Beef carpaccio a la Luigi with white istrian truffle, Sauvignon Reserve 2003

Ravioli with mushrooms and black istrian truffle, Teodor Belo Reserve 2002

Slightly cooked scampi, two celery foam, extra virgin olive oil with onion and basil, white istrian truffle, Chardonnay Reserve 2002

Pheasant breast filled with pistachio (sea hazelnut) and foie gras with late harvest sauce and white sliced truffle, Teodor Rdeče Reserve 2000

Warm soufflé made of hazelnuts with vanilla chadeau sauce, Leonardo Vino Passito 2002

Sweets, chocolate candies and espresso „Illy“ coffee