Chef Mavro Shaves Burgundy Truffles on Anything You Like

Chef Mavro Shaves Burgundy Truffles on Anything You Like

For gourmands, there is perhaps no more indulgent luxury than observing a paper-thin wafer of fresh, European truffles shaved over your plate. Whatever the contents of the dish may be, there is something wholly gratifying about the knowledge that went in to procuring the truffle, the expense, and of course, the explosion of flavor that comes with each bight. And while we’re usually relegated to chemically-processed “truffle infused oils” in these parts, there is one man who has your earthy cravings top of mind.

Chef Mavro is well in to his seasonal autumn menu; yet a new option allows you, the diner, to opt for a “shave” of truffles over any (or all) dishes on his tasting menus. Simply indicate you would like the dish enhanced by his specially procured Burgundy truffles, and a waiter happily obliges. The cost is $12 per plate for this boost—a fee you’ll more than likely giggle with delight throughout your dinner.

A word about the truffles: Chef Mavro, with all his accomplishments, travels and roots in Europe (France and Greece), has gone to great lengths to attain these special Burgundy truffles that, according to the chef, do not fall in to the “white” or “black” categories. These French varietals are a beast of their own—the chef calls them “coffee colored” on the inside, and slightly darker (almost black) on the outside. He cites a subtly garlic and musky aroma, which the chef feels is best eaten in pure form, not cooked.
Towards the end of November, as the season progresses (in Europe), Mavro will switch to a special selection of Périgord truffles, which are more intense. These will be available until just before Christmas. Lastly, truffles from the Ventoux Mountain region of Haute Provence will take diners through the holiday season, before you’ll have to pack up your truffle cravings until next fall.

To further whet your appetite, some of the autumnal dishes on the current menu that you may be adding truffles to include: Wagyu beef chimichurri; Kehole Lobster a la Coque with a garlic cream of sweet Kahkuku corn, chorizo baked in brioche and lobster essence; confit Hamachi, poached in olive oil, glazed with Kabosu, and served with an olive oil and fennel emulsion over root vegetables (from Ma‘o Farms) and truffles.

Finally, a visit to Chef Mavro wouldn’t be complete without dessert. He offers a simple Hawaiian vanilla ice cream filled with truffle anglaise and white chocolate sauce to which you can add truffles to. For those ready to continue the flavor explosion, pastry chef Perry Ho invites you to try his crafty “Kabocha Coconut Custard,” which is crusted with nuts, cranberry, basil and fennel pollen, topped with an orange sauce and finished with cream cheese ice cream.
He also re-interprets his version of the “S’more” with toasted marshmallow (flavored with rosemary), “pain d’epices” crust, Valrhona chocolate and mint ice cream. Yum.


Visit www.chefmavro.com for more information on menus, pricing and reservations.

Perry Ho invites you to try his crafty “Kabocha Coconut Custard,” which is crusted with nuts, cranberry, basil and fennel pollen, topped with an orange sauce and finished with cream cheese ice cream.