Chef Robert Sisca and his team at the James Beard House
Todd Lipman at the James Beard House
Marinated Island Creek Oysters with Black Truffle Pearls
Black Truffles with Cauliflower Foam, Parmesan, and Sea Beans
Yellowfin Tuna Paillard with Chives, Saffron Rice Puffs, and Black Truffle Vinaigrette
Artichoke Beignets with Black Truffle Aïoli
Sea Scallop Crudo with Cucumber, Black Truffles, and Foie Gras Snow
Behind the scenes in the Beard House kitchen
Butter-Poached Maine Lobster with Celery Root Soup, Black Truffle Gelée, Parmesan, and Arugula
Loup de Mer with Hearth Bread, Seared Prawn, Fennel Confit, and Black Truffle Emulsion
Espresso-Scented Rack of Venison with Venison Shoulder Ragù, Lentilles du Puy, Baby Brussels Sprouts, and Black Truffle Jus
Gianduja Chocolate Pallette with Black Truffle Ice Cream
Dinner

Winter Black Truffles

Robert Sisca

Bistro du Midi, Boston

Sommelier Todd Lipman

Bistro du Midi, Boston

The intoxicating aroma of black truffles will perfume the air at this extravagant event. Diners will be treated to a truffle-centric feast of Bistro du Midi chef Robert Sisca’s signature modern Provençal cuisine, along with wine pairings from Provence, Corsica, Languedoc, and the Rhône Valley selected by sommelier Todd Lipman.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Marinated Island Creek Oysters with Black Truffle Pearls
    • Black Truffles with Cauliflower Foam, Parmesan, and Sea Beans
    • Yellowfin Tuna Paillard with Chives, Saffron Rice Puffs, and Black Truffle Vinaigrette
    • Artichoke Beignets with Black Truffle Aïoli
    • J. Laurens La Rosé No. 7 Crémant de Limoux Rosé NV
  • Dinner

    • Sea Scallop Crudo with Cucumber, Black Truffles, and Foie Gras Snow
    • Château Roubine Le Blanc Cru Classé 2011
    • Butter-Poached Maine Lobster with Celery Root Soup, Black Truffle Gelée, Parmesan, and Arugula
    • Yves Lecc ia Vigneron Île de Beauté Patrimonio 2011
    • Loup de Mer with Hearth Bread, Seared Prawn, Fennel Confit, and Black Truffle Emulsion
    • Paul Jaboulet Aîné Le Chevalier de Sterimberg Hermitage 2011
    • Espresso-Scented Rack of Venison with Venison Shoulder Ragù, Lentilles du Puy, Baby Brussels Sprouts, and Black Truffle Jus
    • Mas de Daumas Gassac Vin de Pays de l’Hérault 2011 (9-Liter Salmanazar)
    • Gianduja Chocolate Pallette with Black Truffle Ice Cream
    • M. Chapoutier Banyuls 2011​​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 12.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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