The Black Truffle reconciles tradition and innovation

By Shana Devleschoudere

Since 1988, the traditional but innovative cuisine of the restaurant La truffe Noire sublimates black and white truffles with the most intense research. Each of the original creations is the expression of this passion, shared with the most demanding gastronomes.

Lunch or dinner in this mansion is the assurance of tasting a classic cuisine, sprinkled with modern touches and finely executed. Chef Erik Lindelauf and his team put all their know-how to work to sublimate luxury products with a subtle balance between tradition and innovation. Against the current trend of a single menu, Erik Lindelauf offers the Privilège menu (the iconic menu of the house for 30 years), the Diamond menu, which changes according to his inspiration and a varied menu that evolves with the seasons. During the week, a business lunch formula is offered. With or without truffles, the range of dishes on offer allows everyone to enjoy a special moment to their taste.

In a new decor with soothing teal blue tones and original photographic works, you will be able to admire the precious mushrooms that will be presented to you at the table. The beef carpaccio, a great classic of the house, will be prepared in front of you. The sauces are powerful and the flavors rich, all of course accompanied by the aroma of truffles. In ravioli, nestled in a fine fish or in the heart of a creamy Brillat-Savarin, truffles come in all shapes and sizes.

With a large choice of wines, a private room to host your events and a smoking room, the Truffe Noire is a gourmet house dedicated to the elegance, refinement and enchanting magic of this unusual ingredient.

Article written by the editorial staff of l'Eventail, published on Eventail.be. Find other articles on gastronomy, but also on the gotha, art and culture, fashion, decoration and heritage and entrepreneurship on www.eventail.be.