The accumulation of supplements on the menu map can annoy

The white truffle of Alba in Majesty Direction Emporio Armani Caffé or Mori Venice Bar, two places managed brilliantly by "it maestro" Massimo Mori. Carpaccio of beef with mushrooms and white truffle cream, there fine tagliatelli poêlées Alba white truffle butter, risotto acquarello Alba white truffle butter (a butter to well to impregnate the dish of the scent of truffle before we add before serving a few flakes of the latter). The height of the snobbery The log of Pierre Hermé "truffles hazelnuts and white", adorned with a Christmas star signed shuttle available for the holiday season to only 180 copies.

Black truffle in Symphony In Michel Rostang, which each year sets up a menu "truffle" (275 euros) when the latter is at its peak. A map, the warm "sandwich" with fresh truffle to campaign bread roasted and salted butter, pasta taglierini with truffles and foie gras escalopes poêlées, or "fat rice" black truffles and ris calf rillons leave insensitive person.

Notes asiatisantes

If, of course, the game is remarkably in some starred Michelin (Gérard Besson, 1, the V, 8th), found at a lower cost in a few good Parisian bistros as pre glass or Michel again. In the first, nestled in the Latin quarter, its leader, Philippe Delacourcelle, has released a very nice book on the subject, "The game in the kitchen" (Minerva), where he puts forward recipes that reflect his taste for spices and the East (tom yam of pheasant, thigh of Hare in red curry and dates, etc.). Its game preparations to irrigate wines chosen by his brother Marc, generous sommelier at the service of a vine that he worships. Hare at the Royal in the asiatisante key works in conjunction with "The Mailhol" domain Henry, on fruit languedoc and full of alertness, while the risotto of coconut milk and pheasant works perfectly in combination with a Clos-Mathis 2002 Ostertag riesling, spicy notes and a great length in the mouth. Note that Roland Durand (Passionflower, 33, rue de Longchamp, 16th), another Chief passionate about Asia, prepares a boar curry with tamarind, and kitchen always with talent fungi.

In Michel, two to the gare du Nord, Thierry Breton is generous by aligning not less than 17 revenue game, including a jig of Hare foie gras and quince, roast wild boar Ecumes square, a Mallard and sauerkraut of Red beet, and a grey perdreau fricassée autumn vegetables. The Chief is also son of Armorica the wonderful shell Santiago, in direct shipment of Erquy. Currently, two recipes: Tartar of Santiago and caviar of herring, and scallops roasted seaweed butter and chiffon celery. The accumulation of supplements on the menu map can annoy.

Tide Passy, chic brasserie marine, shell Santiago is also prepared with dignity (saint-jacques soup, celery and chestnut, saint-jacques in grilled, etc.), but Jean-Michel Bichart, the boss, son of fishmonger of Neuilly (the Club of the fish), and professional himself, also in front of the fish of the season as the lean (salt and pepper roast) or the saint-pierre (roasted with herbs). The tide, is live from fishing ports, presented on a slate reduced choice which varies the intake of the day. In addition, a small map of oysters. Addition without Club.