Truffle Crème Brûlée
A luxurious twist on the classic French dessert, this velvety crème brûlée is infused with vanilla and black truffle, creating an elegant harmony of sweet and savory notes worthy of a fine dining finale. INGREDIENTS: Serves 6 Truffle Crème Brûlée 1 cup heavy cream 3 eggs ¼ cup granulated sugar 1 vanilla bean 2 oz black truffles, finely chopped DIRECTIONS: Truffle Crème BrûléeSplit the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the cream and bring just to a simmer. While the cream is heating, whisk together the eggs and sugar until pale yellow and slightly thickened. Slowly ladle the hot cream into the egg-sugar mixture while whisking continuously to temper the eggs. Remove the vanilla pod, then strain the mixture through a fine chinois for a smooth custard. Fold in the finely chopped truffles. Pour the custard into a shallow baking dish or individual ramekins, filling to a depth of ½–¾ inch. Place in a warm water bath and bake at 300°F (150°C) for 30–35 minutes, or until the custard is just set with a slight wobble in the center. Remove from the water bath and refrigerate immediately. Chill completely until set. PlatingGarnish each portion with freshly shaved truffle before serving. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.
Sunchoke (Jerusalem Artichoke) Velouté
A silken, earthy soup showcasing the nutty sweetness of sunchokes, balanced with aromatic shallots and garlic, and finished with truffle-scented cream and crisp sunchoke chips for a refined presentation. INGREDIENTS: Serves about 18 espresso cups Sunchoke Velouté ¼ lb (115 g) unsalted butter 2 lbs (1.1 kg) sunchokes, cleaned and roughly chopped ½ lb celery root, diced 2 cups minced shallots 2 garlic cloves, minced Salt and freshly ground black pepper, to taste 1 quart (1 L) chicken stock Truffle Cream and Garnish 1 cup heavy cream or mascarpone, whipped to soft peaks Fresh truffle pieces, to taste (folded into whipped cream with a pinch of salt) ½ sunchoke, thinly sliced for chips Salt, to taste DIRECTIONS: Sunchoke VeloutéIn a heavy pot over medium heat, melt the butter. Add the minced shallots and cook gently without coloration until soft and aromatic. Add the garlic and continue cooking for a few minutes, still avoiding any browning. Add the chopped sunchokes and celery root, stirring to coat in the butter-shallot mixture. Pour in the chicken stock and bring to a gentle simmer. Cook for about 45 minutes, or until the sunchokes are completely tender. Allow the mixture to cool slightly. Working in batches, fill the blender no more than one-third full and blend each batch, starting on low and increasing to high until completely smooth. Hold the lid firmly while blending. Season to taste with salt and pepper. For a refined texture, strain through a fine chinois. Truffle Cream and GarnishGently fold truffle pieces and a pinch of salt into the softly whipped cream or mascarpone. Slice the reserved half sunchoke paper-thin and fry or bake until crisp. Season lightly with salt. PlatingServe the velouté piping hot in espresso or demi-tasse cups. Finish each portion with a spoonful of truffle cream and a crisp sunchoke chip. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.
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Leek and Parmesan Risotto with Wild Mushroom Garnish
A luxurious and comforting risotto layered with the sweetness of leeks, the depth of Parmesan, and the earthiness of wild mushrooms—finished with a touch of truffle and Sauce Périgourdine for an elegant flourish. INGREDIENTS: Serves 4 Base Risotto Preparation 2 Tbsp vegetable oil 1 onion, minced (small dice) 2 leeks, white parts only, small dice, washed and well-drained 1 cup Carnaroli Acquerello rice 1 cup dry white wine 2 cups chicken stock, mushroom stock, or Parmesan stock Finishing the Risotto 2 Tbsp minced shallots 1 Tbsp vegetable oil 2–2½ cups Parmesan stock, chicken stock, or mushroom stock 1 Tbsp extra-virgin olive oil ¼ cup Parmigiano-Reggiano, freshly grated 1 Tbsp crème fraîche 2 Tbsp unsalted butter, room temperature Juice of ½ lemon Mixed mushrooms, as needed (from garnish) Wild Mushroom Garnish 1 lb mixed mushrooms (chanterelles, black trumpets, hen-of-the-woods, oysters, trumpet royale, etc.) 2 shallots, minced 4 garlic cloves, minced 2 sprigs fresh thyme Salt and freshly ground black pepper 5 oz (115 g) butter Parmesan Stock 1 lb Parmesan rinds Water, as needed Truffle and Périgourdine Sauce ½ cup Madeira wine 1½ cups veal stock Fresh truffles, shaved Fleur de sel, to taste DIRECTIONS: Base Risotto PreparationIn a heavy-bottomed sauté pan, warm the vegetable oil over medium heat. Add the minced onion and leeks and cook gently until soft and translucent, without coloration. Add the rice and stir continuously for 4–5 minutes to lightly toast without browning. Add the white wine and allow it to reduce without stirring for 3–4 minutes. Once mostly evaporated, begin stirring the rice. Add enough stock to cover, bring to a boil, and simmer for about 5 minutes or until absorbed. Transfer the partially cooked rice to a half sheet pan or hotel pan, spread evenly, cover with plastic wrap, and refrigerate until needed. Finishing the RisottoIn a deep sauté pan over medium heat, warm the vegetable oil and add the minced shallots. Sweat until translucent. Add ½ cup stock and bring to a boil. Add the pre-cooked rice and stir over high heat until the liquid evaporates. Continue adding stock in ½-cup increments, letting each addition absorb before adding the next. Taste frequently to monitor doneness; the rice should be tender with a slight bite. Fold in the mixed mushrooms (reserving some for garnish). Remove from heat and stir in the butter until creamy. Add the Parmigiano-Reggiano, crème fraîche, and a splash of lemon juice. Adjust seasoning to taste. Wild Mushroom GarnishIn a sauté pan over medium heat, melt the butter until hot and foamy. Add the mushrooms and cook for 2–3 minutes, allowing them to release moisture and begin to caramelize. Add the minced shallots and cook another 4 minutes. Add the garlic and thyme, cooking briefly until fragrant. Season with salt and freshly ground black pepper. Transfer to a bowl and reserve for plating. Parmesan StockPlace the Parmesan rinds in a stockpot and cover generously with water. Simmer for 1 hour or longer, keeping the rinds submerged. Strain and reserve the infused stock for the risotto. Truffle and Périgourdine SauceIn a small saucepan, reduce the Madeira wine by half. Add the veal stock and continue reducing until it reaches a coating consistency. Add the fresh truffles at the end and season with fleur de sel. PlatingSpoon the finished risotto into four serving bowls. Top with the reserved mushroom garnish and freshly shaved truffle. Spoon a little Sauce Périgourdine around the edges for a refined presentation. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.