Delicate White Alba Truffle Menu at Four Seasons Hotel Ritz Lisbon

November is one of the most anticipated times of year in the calendar of any foodie as it brings the arrival of white truffle season. The famed Alba white truffle, called “diamond of the kitchen” by Brillat-Savarin, becomes the star this November at Varanda Restaurant at Four Seasons Hotel Ritz Lisbon, the place to meet and greet in the heart of the city.

When Executive Chef Pascal Meynard gets his hands on the season’s first white truffles, he is as careful in their handling as a curator of the Louvre with the Mona Lisa. His eyes twinkle, and he says with his distinctively French accent, “The aroma hides their complex, yet delicate flavour. C’est sublime!”

This year, he has created a special fine dining menu in tribute to the tartufo bianco d’Alba - interpretations include fresh pasta with white truffles and parmesan cream, a salsify pasta – a little-known fall root vegetable that is a gluten-free alternative to pasta, a rich Acquarello risotto from the Tenuta Torrone della Colombara Estate, in the heart of Piedmont’s Vercelli province, and a fresh scallops dish with smoky black trumpet mushrooms, cauliflower and veal juice.

Available at Varanda Restaurant and the Ritz Bar for the month of November 2015 or until the truffles run out; for reservations and menu details, contact the Concierge at +351 21 381 1400.

About the White Truffle

This noble fungus, one of the rarest and most expensive ingredients in modern cuisine, is held in high esteem on account of its rarity, brief seasonal appearance and truly distinctive flavour and aroma.

Indigenous to the area of Piedmont in northern Italy, the subterranean ingredient is born at a depth of 20-40 centimetres (8-12 inches), next to the roots of oak trees, and its harvest is done by hand by trained professionals using dogs or pigs to locate them by scent.

Every year, after the harvest, a world-famous auction is held in Hong Kong, with several cities attending the live auction through a satellite connection, where the truffles are sold to the highest bidder. In 2007, casino owner Stanley Ho set the record for the most expensive truffle – a 1.5 kilogram specimen (3.3 pound) sold for USD 330,000. He matched the record in 2010 when he paid the same amount for a pair of truffles, one of them weighing in at almost 1 kilogram (2.2 pounds).

About the Chef

Chef Pascal Meynard is a bit of a thrill-seeker. Of dual French and Canadian citizenship, he grew up surfing and kayaking in the beautiful Basque region of France and returns there every summer to experiment with the latest water-based activities. “I’m into white-water rafting and surf-kayaking at the moment,” he says (the latter activity being where a kayak is used to perform the same moves that one would perform on a surfboard). “It’s a huge adrenalin rush.”

About Varanda Restaurant

Take a gastronomical trip through Portugal's flavours at Varanda Restaurant. With an extensive wine cellar and the freshest seafood, it is truly one of Lisbon’s gastronomic gems. Boasting a privileged a view of Eduardo VII Park, Varanda features explosive seafood with local flavour and the Chef's contemporary twist. For the traditional cataplana for instance, he uses a rich lobster broth that adds a sophisticated depth of taste to the lobster, clams and shrimp. Coriander is added instead of the usual parsley as a final fresh touch.

In spring, summer and early fall, enjoy al fresco dining on the terrace. Sunday Brunch is a success with the locals, as well as the sumptuous dessert bar with an assortment of delicious desserts such as the Pastry Chef's signature mille-feuille.

White Truffle Menu

• Amuse-bouche
• Sea scallops, cauliflower purée, trompette de la mort and white truffle
• Aquarello risotto with girolles and white truffle; or fresh tagliolini with crème parmesan and white truffle
• John Dory filet with topinambour, asparagus and white truffle; or milk-fed veal carré with réglisse, half- smoked potatoes with sliced white truffles
• Moelleux of Araguani chocolate and white truffle, caramelised pears, Tonka bean ice cream
• Coffee and mignardises