Restaurant Gordon Ramsay

Chef's Diary

The white truffle season is now in full swing and they are simply amazing!!

The 18th Century French Gastronome Brillat-Savarin called truffle, “ the diamond of the kitchen” and Lord Byron kept a truffle on his desk as he believed that the scent stimulated his creativity.

Long thought of as an aphrodisiac, although proof remains to be found, the truffle is believed to make women more tender and men more likeable. The appeal is undeniable, there is something unquestionably exotic and seductive about them and for many centuries they have been highly coveted.

When Bruno our truffle supplier arrives in the kitchen, you can smell him before you see him! All the chefs are drawn to the scent of the truffles and watch open-mouthed as he unveils the prized possessions. It is impossible to tire of them and no matter how many times you walk past the truffle box you cannot help but breath in and savour their aroma.

These mysterious mushrooms are as elusive as they are captivating, sought out by trufficulteurs with their specially trained dogs who delve deeply into the dark forest on silent, foggy winter mornings. Traditionally the female pig was used to hunt truffles as they contain alpha-androstenol which is the equivalent to boars pheromones and to which the pig is lured. These pheromones are also found in humans and are released during perspiration. This somewhat explains our attraction to them.

As well as stimulating our senses truffles have therapeutic characteristics due to a high protein, mineral and vitamin content, including magnesium and calcium. Just another excuse to consume them!

Unquestionably the truffle is a luxury item. The record price paid for a single white truffle was set in December 2007 by Stanley Ho the owner of a Macau Casino. He paid £165,000 for a specimen weighing 1.5kg which was found in Pisa by Luciano Savini and his dog Rocco making it one of the largest truffles to be found in decades.

The good news is that a little goes a long way and truffles are best eaten shaved, over risotto, pasta or simply scrambled eggs!

Chef's Diary will be updated on a regular basis by the Restaurant Gordon Ramsay Head Chef Clare Smyth.

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