Truffle season has arrived at Quadrum — a time that simply cannot leave anyone indifferent. The aromas of black and white truffles now grace the hotel’s signature dining venue, bringing with them the noble charm of late autumn.
Quadrum’s Chef Konstantin Netsvetaev unveils a seasonal menu where truffle takes center stage. This long-awaited ingredient plays its part with finesse: never overpowering, but delicately enhancing each dish alongside the other flavors of the season. Black or white truffle — whichever you prefer.
The journey begins with appetizers, where truffle appears as a familiar note in a culinary melody, enriching shiitake carpaccio paired with a black garlic and honey sauce. Its velvety character continues in potato velouté served with oyster tartare.
A comforting calzone filled with morels, stracchino, and mozzarella absorbs the truffle’s aromatic depth, revealing the soulful complexity of Italian haute cuisine. Equally elegant is the pumpkin raviolone with pecorino sauce and enoki mushrooms, finished with coffee powder — and truffle, of course.
Timeless classics such as truffle risotto or tagliolini remain as relevant and beloved as ever.
For a more intricate combination, turn to the main course: duck leg confit with Jerusalem artichoke gnocchi, garlic sauce, and taleggio espuma, where truffle adds a warm aromatic trail that completes the dish.
Dessert, too, celebrates the season. Truffle ice cream, served with berry sauce and hazelnuts, evokes a memory of summer on a crisp autumn evening.
Guests may also enhance any dish from the regular menu with black or white truffle — simply choose the one that suits your taste.
We invite you to discover the precious gifts of autumn, refined by the craftsmanship of our chef.
For reservations and further details, please contact us at +7 (499) 277-71-00 or via Four Seasons Chat.