Truffle, a seasonal treasure
At the Alain Llorca hotel-restaurant, the seasonal truffle is a veritable jewel that the chef sublimates in his gastronomic creations. Every year, chef Alain Llorca selects the best truffles, a rare and precious ingredient, which he uses with creativity and refinement in a number of dishes. The fresh truffles, harvested at their peak, are used in recipes where they reveal all their aromatic richness. As a starter, main course or even dessert, the truffle is showcased in a variety of forms: grated, infused, in oil or puréed. The chef plays with its powerful aromas to sublimate fresh seasonal produce, creating subtle combinations. Whether in a risotto, a meat sauce or a delicate accompaniment, the seasonal truffle occupies a special place in the culinary art of the Alain Llorca restaurant, offering a unique sensory experience. Whether in a risotto, a meat sauce or a delicate accompaniment, the seasonal truffle occupies a special place in the culinary art of the Alain Llorca restaurant, creating refined flavours that awaken the senses and leave an unforgettable taste experience.