From 9 November, Rigo’ in Parsons Green will be celebrating the Autumn truffle season with a menu paying homage to the prized delicacy.
Cooking with his uncle’s personally foraged truffles from his hometown of Piedmont, Italy, Executive Chef Gonzalo Luzarraga has created a bespoke four-course truffle menu, inspired by his culinary journey across European kitchens.
Starters will include Walnut shells with fontina and black truffle; Cream of celery, leek, black truffle and Mini French toast, before mains of Chestnut tagliatelle with cauliflower; Doughnuts with polenta, duck egg, tumin del Mel fondue and Slow cooked cheek of Iberico with walnuts and black truffle.
Diners will also have the option to add shavings of white truffle to any of the dishes, at an additional cost. To finish, desserts include Olive oil cake with Capri’s lemon curd and rosemary granita and Porcelana chocolate cake with hazelnut cream.
Luzarraga said, “Truffles from Piedmont are the best in the world, and I grew up foraging them myself. Truffles are one of my favourite ingredients to cook with – they add a richness and comfort to dishes, which is so welcome for this time of year when the nights draw shorter and colder.”
Rigo’ is housed within a quintessential Victorian building, lit by generous windows marked with gold lettering, and illuminated by black and white marble columns topped with brass lamps. An open kitchen at the heart of the restaurant sits behind a terrazzo counter while a small bar backed by midnight grey tiles hosts a handful of seats.