The return of truffles to the Lexique

Hidden behind his brand-new gourmet den, the chef of the LexiqueCyrille Montanier is not one for small talk. His words come through the rissoing of a meat, the cooking of a vegetable and the reduction of a sauce. This great chef, who has worked at Crissier’s Hôtel de Ville restaurant among other places, continues to delight gourmets in search of generous, elegant cuisine with pure precision. For his truffle evenings, he pulls out all the stops, concocting exceptional menus for the occasion. The scallops and their vichyssoise with truffle juices grace the ball, while the royal of cardoon, foie gras and truffles takes over the gourmet duties. There’s no time to lose as celery risotto and its Périgord candy bewitch the taste buds, giving way to truffled veal croustade and charlotte mousseline. A chocolate passion fruit tart concludes this exceptional gastronomic odyssey. Don’t forget to book… Information and dates