What’s cooking at the capital’s signature hotel? Fairmont Nile City is taking its guests on a culinary adventure on November 12th with Canadian TV star Chef Andrew Mitchell and a degustation truffle-themed premium menu for one night only. The five-course menu is designed to ensure a flawless epicurean experience in an ambiance of live entertainment.

 

In collaboration with RAMELLI Ltd., one of the leading truffles harvesters from Toronto, Canada, and capturing the essence of his favorite seasonal ingredients, Chef Andrew alongside Fairmont Nile City chefs are eager to showcase the unique aromas and tastes of a remarkable selection of fresh and preserved truffles, porcinis, as well as a range of truffle-flavored oils at Saigon and Napa Grill Restaurants. Guests will enjoy the culinary artistry of the world’s most sought-after ingredients with a gourmet dinner menu offering a degustation experience featuring both the earthy black and fragrant white truffle. Truffle lovers will be able to obtain first-hand recommendations and knowledge from the veteran truffle expert, while enjoying their favorite delicacies.

 

The menu highlights include tuna tartar with corn chips, truffle oil, yellow caviar, and fresh black truffle, fresh pasta with mixed mushrooms, saffron, and fresh white truffle, a choice of truffle butter poached lobster tail with lemon zest and fresh white truffle or grilled Angus beef fillet, with fresh thyme, orange zest, and mushroom infused jus with fresh black truffle, and a choice of pomme chaude with candied walnuts, vanilla ice cream, peach coulis, and truffle honey or the truffle chocolate fondant whose chocolate will sit with fresh black truffle for a few days with truffle-salted caramel served with hazelnut parfait and fresh raspberries.

 

Throughout the evening guests will have the opportunity to meet with Chef Andrew, ask questions, and a get a “behind-the-scenes” glimpse of the culinary world. It will be an extraordinary evening that is not to be missed.

 

The Apron Behind the Dinner: Andrew Mitchell’s fascination with food started at a young age and he worked tirelessly toward his dream culinary career. After finishing his apprenticeship at the Royal York Hotel in Canada, Chef Andrew set off on a long adventure traveling around the world being employed at a variety of five star restaurants in Canada, Australia, France, South East Asia, Egypt, and Dubai. Catering to events like the Rugby World Cup and the Olympics in Australia and being well known for cooking for royalty in Cote D’Azure grabbed the media’s attention and that’s when Chef Andrew started the show business for Fatafeat Channel in 2007.

 

RAMELLI: RAMELLI aligns with Chefs across the world, so that products end in the hands of the most creative culinary masters. RAMELLI is based on the partnership with a small farming community in Northern Italy with many years of experience in gathering and processing truffles where they export worldwide.