{"id":2425,"date":"2016-10-18T00:08:07","date_gmt":"2016-10-17T21:08:07","guid":{"rendered":"https:\/\/thewandernotes.com\/en\/truffle-at-elysium-hotel\/"},"modified":"2016-11-05T13:19:44","modified_gmt":"2016-11-05T11:19:44","slug":"truffle-at-elysium-hotel","status":"publish","type":"post","link":"https:\/\/thewandernotes.com\/en\/truffle-at-elysium-hotel\/","title":{"rendered":"Here comes the truffle season (and it’s great!)"},"content":{"rendered":"

\"intro\"<\/a><\/p>\n

Autumn is truffle time, time for this gourmet treasure. To commemorate it, we enjoyed a wonderful dinner at Bacco restaurant at Elysium hotel. \u2013 Maria Th. Massoura<\/strong><\/p>\n

With the first rain in Europe, truffles appear, these rare underground mushrooms that grow on the roots of specific species of trees and shrubs. A kind of these is the white or “trifola d ‘ Alba Madonna” (i.e., ” the white mother\u2019s truffle “) which is considered of excellent quality and great value. It is found mostly in southern France and in the region of Piedmont in Northern Italy and, in particular, in the countryside around the towns of Alba and Asti. The scent is more sophisticated and discreet than any other types of truffle.
\nIt is estimated that there are 200.000 people that collect white truffle, this precious culinary treasure, or Tartufo Bianco as its Italian name is.
\nThe chefs of Ristorante Bacco, at Elysium hotel in Paphos, created for this period, a special menu dedicated to the white truffle.
\nWe hurried to try it, in a special presentation evening. For that dinner, the restaurant’s sommelier, John Stefanidis, chose some very special and rare wines of Kyperounda winery to accompany the dishes with the white truffle from Alba starring.
\nTo start, we had seafood. Pan-seared diver scallops, with \u201cTziverti\u201d honey-parsnip pur\u00e9e, \u201cArgori\u201d raisin vinaigrette, vanilla infused foam and shaved \u201cAlba\u201d truffles. This great dish, was ideally accompanied by “Petritis”, a white wine made of the Cyprus indigenous variety, Xinisteri.<\/p>\n

\"scallops\"<\/a>
Pan fried diver scallops and Xinisteri white wine<\/figcaption><\/figure>\n

The dinner continued with soup, a Jerusalem artichoke velout\u00e9 with truffle quenelles, lime scented mascarpone and roasted sunflower seeds. The soup was full of flavors and was accompanied by a Chardonnay 2007 suggested by the sommelier.\u00a0 The combination was great, since the typical taste of Chardonnay matched perfectly with the exuberant flavor of soup as well as with the dish that followed, after the break.<\/p>\n

\"soup\"<\/a>
Jerusalem artichoke velout\u00e9 accompanied by a 9 year old Chardonnay<\/figcaption><\/figure>\n

A refreshing sorbet was our break, made from figs and cassis, ideal to ‘wash ‘ the mouth from previous flavours and prepare it for the main dishes. Note that the whole composition was delicious from the beginning to the end!<\/p>\n

\"sorbet\"<\/a>
Fig and cassis sorbet in an edible pot!<\/figcaption><\/figure>\n

The second part of the dinner started impressively with the glasses refilled with Chardonnay 2007 from Kyperounda winery.
\nThe pan- fried fillet of John Dory was one of the best I’ve ever tasted. Enclosed in a roasted hazelnut and white truffle crust, accompanied by amazing gnocchi \u201cPiedmontaise\u201d with wild mushrooms, in a Prosecco and leek fondue.
\n.<\/p>\n

\"johndory\"<\/a>
When John Dory ‘met’ white truffle<\/figcaption><\/figure>\n

When the glasses of wine changed, the signal for the second main dish came.<\/p>\n

The rosemary poached beef tenderloin was accompanied by R\u00f6sti Bernois with truffle and autumn vegetables, while the waiter rubbed up a few more flakes of white truffle.<\/p>\n

\"veal1\"<\/a>
Shavings of white truffle are placed on top of the veal fillet<\/figcaption><\/figure>\n

The wine chosen by the sommelier to accompany this dish, couldn\u2019t have been anything else but a robust one. So a 2003 Cabernet Sauvignon from Kyperounda Winery was served. A wine that wasn\u2019t transfused into a carafe, but all its aromas and taste were opened into the glass, while its color was deep red and vibrant. It was impressive !
\nThe delicious dinner with the white truffle starring, ended in the way it started. Extravagantly !
\nThe Bacco’s team of chefs, also known for their craftsmanship in pastry, created a small chocolate treasure. The dark chocolate mille feuille, served in a half bottle of wine, was accompanied by a ragout of pink pepper and kumquat while the show was won by the unlikely combination with amazing ice cream truffle!<\/p>\n

\"chocolate\"<\/a>
White truffle and black choclolate!<\/figcaption><\/figure>\n

Until next year!<\/p>\n

This menu, with a vegetarian choice , will be served until 19 November. The cost for two dishes is 59 euros and 68 for 3. In case of an overnight stay, a special arrangement can be made.
\nFor more information: 2684 4444 or via email reservations@elysium.com.cy and on Elysium Hotel<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Autumn is truffle time, time for this gourmet treasure. To commemorate it, we enjoyed a wonderful dinner at Bacco restaurant at Elysium hotel. \u2013 Maria Th. Massoura<\/p>\n","protected":false},"author":3,"featured_media":2350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[462],"tags":[583,584,585,586,587,588,589,590,591,592,593],"class_list":{"0":"post-2425","1":"post","2":"type-post","3":"status-publish","4":"format-image","5":"has-post-thumbnail","6":"hentry","7":"category-cyprus-en","8":"tag-alba-en","9":"tag-bacco-ristorante-en","10":"tag-elysium-hotel-en","11":"tag-kyperounda-winery-en","12":"tag-truffle-en","13":"tag-white-truffle-en","14":"tag-xynisteri-en","15":"tag---en","18":"tag--en","19":"post_format-post-format-image","21":"fallback-thumbnail"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/thewandernotes.com\/wp-content\/uploads\/2016\/10\/cover1.jpg?fit=1800%2C720&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p79uXd-D7","_links":{"self":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts\/2425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/comments?post=2425"}],"version-history":[{"count":3,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts\/2425\/revisions"}],"predecessor-version":[{"id":2428,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/posts\/2425\/revisions\/2428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/media\/2350"}],"wp:attachment":[{"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/media?parent=2425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/categories?post=2425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewandernotes.com\/en\/wp-json\/wp\/v2\/tags?post=2425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}