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Truffle Centric

By Lola Thelin

Photography by Eric Striffler


Truffles are on the menu at Cafe Boulud.

 Savor one of the season’s most anticipated indulgences—truffles—at Café Boulud. For the ninth year in a row, internationally renowned chef-restaurateur Daniel Boulud, alongside Café Boulud executive chef Rick Mace, is hosting the annual Truffle Dinner, Thurs., Dec. 13. The wine-paired dinner, which is priced at $500, showcases both black and white truffles in five courses, beginning with a crudo and ending with dessert. “Truffles are one of our favorite fall ingredients,” says Mace. “An edible luxury, they are a harbinger of the indulgence of the holidays to come.” With a smell that is impossible to forget and tricky to describe, black truffles from Perigord, France, and white truffles from Alba, Italy, will reign supreme. “We love to showcase classical pairings with ingredients like scallops and chestnuts. Last year, pastry chef Julie Franceschini created a chestnut truffle for dessert, which was made in a custom mold to look like a truffle, and then filled with chestnut mousse. Boulud shaved the truffle at the table,” says Mace. 301 Australian Ave., Palm Beach, 561.655.6060,