Riccardo Bertolino is prone to enthusiasm when he talks up one of his favourite ingredients: tuber melanosporum.
The executive chef of Maison Boulud Ritz-Carlton shaves more truffles than most chefs in the city and is in full prep mode for a lavish ode to the black winter fungi on January 22.
"We work hard for these ones. I love black truffles!"
"Reservations are open until Friday, January 17 evening and the price includes wine pairings from [sommelière] Isabel Bordeleau. The truffles are from Norcia and Périgord and all six courses have been tailored to give value to the black diamond!"