Every February, celebrity chef José Andrés, mastermind behind the Bazaar restaurant concept, creates a decadent 12-course menu featuring the elegantly elusive truffle. Sourced directly from Périgord (a region of France known for the fine mushroom) and other southern European countries, the black truffle is earthy in aroma and bold in umami flavor, making it an elegant accent to any dish.
If you’ve never tried the strange-looking but delightfully delicious item, SLS’ month-long truffle celebration is the perfect opportunity to do so because, for the first time, the truffle menu is available at all four Bazaar by José Andrés restaurants in SLS Hotels across the nation, from Beverly Hills to South Beach.
While all of selections of the multi-course meals, such as leeks and asparagus with truffle puree or seared wagyu beef cheeks with shaved truffle, sound astounding, this debut festival makes its biggest impression with items that reflect the respective restaurant’s local cuisine or produce.
Take a peek at the eateries’ exquisite offerings:
The Bazaar by José Andrés (Beverly Hills)
Foie “sandwich”: apple meringue and strawberry jam, freshly shaved truffles.
Bazaar Mar (Miami)
Sea urchin coca: pan de cristal, butter, black pepper, pancetta iberico and shaved Périgord truffles.
The Bazaar (South Beach)
A5 wagyu striploin: sunchoke puree mushrooms, jus that’s shaved tableside.
Visit www.forbestravelguide.com on February 20 to see the complete list of 2018 Forbes Travel Guide Star Award recipients.