Truffles, Truffles, TrufflesSaturday, November 5 to Friday, December 23, 2022
During the month of November and early December we feature a Seven-Course Prix-Fixe Truffle Menu that is featured below. In addition we feature all the truffle courses “à la carte”, so you can create your own multi-course dinner if you so choose. If you have never had truffles this gives you the opportunity to try them as well.
For Reservations call 440-967-0630
Duo of Eggs & Truffles, Truffle Cappuccino
Ohio Proud Scrambled eggs cooked with truffle butter, garnished with black truffles and truffle oil, and a Cappuccino of purée of fall wild mushrooms and black “Burgundy” truffles, truffle foam.
Soufflé au Fomage, Black Truffle and Quail Egg
A blend of Ubriaco and Parmigiano-Reggiano cheese, oven baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.
Maine Diver Sea Scallop En Croûte, Black Truffle Butter
A Maine diver sea scallop served in its natural shell, filled with sliced truffles and truffle butter, wrapped in puff pastry.
Puglia Tagliatelle, “Alba” White Truffles
Freshly shaved White Truffles from Alba, Italy served over Puglia tagliatelle with truffle butter and fine herbs.
Char-Grilled Farmed Raised Coturnix Quail, Black “Burgundy” Truffle Butter Sauce
Char-grilled quail filled with a quail and truffle forcemeat, serve with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce.
Seasonal Wild Mushroom, Truffles & Foie Gras, en Croûte
Wild mushroom and truffle consommé, with Foie Gras, duck confit and Black “Burgundy” Truffles topped with puff pastry.
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto finished with wild mushrooms and a truffle reduction sauce.
Grilled Ōra King Salmon Filet, Wild Mushroom, Truffle Butter Sauce, Entrée
Char-grilled New Zealand King Salmon served over baby bok choy, seasonal wild mushrooms, finished with truffle butter sauce.
White Truffle Ice Cream, Truffle Honey & Seasonal Berries
French vanilla bean ice cream with Alba White Truffles, Truffle honey, almond tuile and seasonal berries.
$235 per person • Tax & Gratuity not included
*$75.00 per person supplemental charge for a 2.5oz. pour of the above dinner wines and 1oz. pour of the dessert wine.
A Truffle Dinner Story
Our Truffle Story at Chez François started in the fall of 1995. The late Doctor & Wine Collector Frank Komorowski was turning 50 and wanted to celebrate his birthday with a world class wine dinner. We chose the first weekend of November to hold the dinner that would feature his favorite wines and wines from 1945, his birth year.
The 1945 vintage was called the Victory Vintage as WW11 had just ended; the vintage was spectacular. Doctor Komorowski had been collecting wines since 1989 and had put together a great collection of rare wines from 1945 in anticipation of this wine dinner. The dinner would feature twenty-five wines from 1945 including all five First Growths with the remaining wines from Second & Third Growths, St. Èmilion and Pomerol as well as Champagne and Sauternes.
With such spectacular wines we needed the assistance of a Chef that knew how to cook for such events and who knew truffles since the truffle season had just began in late October. Doctor Komorowski had been venturing out to Los Angles, California for wine tasting events since the early 1990’s and became friends with a young Austrian chef named Wolfgang Puck. He invited Wolfgang to co-host this dinner with Chef John D’Amico and he accepted.
With such rare wines we also needed help with wine service. Frank enlisted Master Sommelier Larry Stone to direct the two nights of wine service. Within a few months of becoming the ninth Master Sommelier in the United States, Larry Stone became the first American to win the prestigious Best International Sommelier in French Wines competition in Paris.
The Wine The Date and the Team were in place, now for the invite. Doctor Komorowski invited the most prestigious wine collectors at the time to the event. Are you kidding? “I am not sure where Vermilion, Ohio is, but if your serving wines from 1945, decanted by Master Sommelier Larry Stone with a meal cooked by Chef Wolfgang Puck I am in.” The group included collectors from Hong Kong to Germany and all placed in between. As the date grew closer Wolgang called Chef John D’Amico telling him that a few boxes of food items would be arriving from Italy and when they arrived to call him. A few days before the event “The Boxes” arrived filled with Alba White Truffles! We opened the box and the entire restaurant filled with the scent of white truffle. From that moment on we were hooked!
The Event was a huge success and a once-in-a-lifetime event in our lives. Many of the people in attendance are no longer with us but the memory of that weekend lives on with our Truffle Dinner.
For the next several years we would host a truffle dinner with Doctor Komorowski and his local group of collectors. At these dinners, Chef John D’Amico would put together his latest truffle dishes. Also, Doctor Komorowski would travel the world dining at Three Star Restaurants in search of truffle dishes. In 2000 we decided to feature a multi-course Truffle Menu in the month of November. The menu we now feature is a collaboration of many people and we are forever grateful for their assistance.
Paired Truffle Wines
Paired Truffle Wines
Prosecco Rosè “Millesimato”, Acinum, Treviso/Veneto, Italy, 202
Sparkling wine with pink “powder” color. It displays soft notes of red fruit to the nose, good acidity and freshness in the mouth. Very balanced fine wine. The sugar content is compensated by the acidity that makes the wine very fresh and enjoyable on the palate.
Sauvignon Blanc “Vette”, San Leonardo, Vigneti delle Dolomiti IGT, Italy, 2019
This creamy, light-bodied white shows classic Sauvignon aromas and flavors of chive blossom, white peach and grapefruit peel, backed by racy acidity and a streak of minerals.
Ribollo Gialla, Luisa, Friuli-Venezia Giulia, Italy, 2018
Straw yellow color with greenish nuances. The nose is typical of this variety, dry with delicate citrus and floral notes that recall acacia. On the palate it is fresh and fruity with flavours of pear, peach and citrus and a touch of minerality on the finish.
Chablis “Butteaux”, Premier Cru, Louis Michel & Fils, Burgundy, France, 2015
Offers pretty bouquet of citrus fruit, pressed yellow flowers and a touch of tangerine. The rich, full-bodied and more voluminous flavors possess good richness the intense palate is well balanced with a fine bead of acidity, leading into an edgy, lightly spiced, quite persistent finish finale that is robust to the point of being borderline rustic.
Marsannay “Champs Saint Etienne”, Phillipe Roty, Burgundy, France, 2012
This well-made Pinot Noir is sourced from a single vineyard. A mildly toasty array of assorted dark berries, earth and mild sauvage hints leads to medium-bodied flavors that are underpinned by notably ripe tannins and fine concentration, all wrapped in an impressively long if overtly rustic finish with truffle undertones.
Barbaresco “Muncagota”, Produttori del Barbaresco, Piedmont, Italy, 2015.
Rose, red berry and star anise aromas align with earthy whiffs of forest floor and new leather. The full-bodied, delicious palate doles out succulent Morello cherry, black raspberry, licorice and chopped mint set against a backbone of firm but refined tannins.
Tenuta San Leonardo, Vigneti delle Dolomiti IGT, Italy, 2015
One of the most famous and award-winning Italian red wines, San Leonardo represents the magical result of a tradition that is defined all over the world as the “Bordeaux blend”. Symbiosis of dream and tradition, it is a wine capable of transmitting in a unique way the character and charm of the identity of the territory in which it is born.
Passito, Cantina Colosi, Sicily, Italy, 2015
The Passito Sicilia has a golden yellow color with amber golden highlights, the nose offers a fruity bouquet with notes of apricot, dry figs, citrus, dates and honey. The taste is harmonious, sweet and delicate, fresh and gently alcoholic.