Rupert Parker gets his hands on White Truffle at a Truffle Masterclass with Chef Henry Brosi.
Sitting in the heart of Mayfair, the Lansdowne Club occupies a Georgian mansion whose origins date back to 1763. With its elegant Art-Deco dining room, al-fresco courtyard brasserie, and 73 rooms and suites, this is one of the few clubs in London that has always been open for both men and women. It also allows the public to attend a cooking Masterclass with Executive Head Chef Henry Brosi.
Henry spent 2O years at the Dorchester, before coming here and his focus today is the White Truffle. This is the rarest of the rare and, with a short season. It’s foraged in select regions of Italy. Ranging from ivory to chestnut in colour, the truffles are prized for their intensely pungent, yet clean aroma. The classes are limited to just four people and they’re very much hands on experiences.
We start in the Art-Deco dining room with a glass of Buck’s Fizz and a choice from the breakfast menu. He tells us that we’re going to be preparing two dishes, White Truffle Risotto and Tagliolini with White Truffle. And to get us started he passes around a huge example of this celebrated fungus for us to feel and smell.
So to the kitchen and we’re allocated workstations and don our aprons. First up is Risotto, made with Carnaroli Rice, something I’ve actually never attempted before. After warming extra virgin olive oil, chopped onions go into the pan and cooked very slowly until translucent. Gentle is key here, then I add the rice and stir for three minutes. A glass of Sauvignon Blanc allows it to simmer, still patiently stirring
Henry stands over me, making sure I don’t brown the mixture, and when all the liquid is absorbed I start adding his chicken and vegetable stock. First, just enough to cover the rice and as the liquid evaporates, more stock, stirring continuously. We keep tasting the rice until it’s semi soft and slightly al dente, adding more stock as we go.
Now it’s time for a dollop of double cream for a further 3 minutes and then the pan comes off the heat. I add cubes of butter, beating quickly so it emulsifies to create a creamy texture, then some Taleggio soft cheese. I return the pan to the stove and stir vigorously until it’s fully melted. More cheese now, this time Parmesan, continuously beating.
Almost done and, off the heat, I stir in white truffle oil and lemon juice and let it rest. Finally, after dividing the risotto evenly between four bowls, each is topped with freshly shaved white truffle. Chef Henry tastes the results and he gives me the thumbs up. I’ve manage to complete my very first risotto and what a luxurious gem it is. Only here would I be allowed to use so much white truffle.
We go on to make the Tagliolini, making if fresh with a pasta machine, The sauce is a mixture of white wine, chicken stock, mascarpone and parmesan with added truffle oil. Again we grate the white truffle over the pasta and again it tastes wonderful. I’m savouring both dishes but I’ve forgotten that a five course lunch is to follow in the restaurant.
And what a lunch it is – starting with a mushroom tartlet which includes white truffle, then scallops, wagyu beef, sorbet and chocolate mousse. Wines are paired with each course and then there are petit fours with coffee. I get a gift bag to take home which includes the recipes and some of Chef Brosi’s chocolates and realise what a wonderful day I’ve had.
Tell Me More About Truffle Masterclass With Chef Henry Brosi
The Lansdowne Club 9 Fitzmaurice Place, Mayfair, London W1J 5JD
The Masterclass with Chef Henry Brosi takes place at The Lansdown Club on Saturdays between 10am and 4pm. It includes breakfast with Buck’s Fizz, masterclass session, five-course lunch with wine pairing.
Masterclass Themes include British Shellfish, Green Asparagus, Black Truffle and Wagyu Beef.
Cost from £350 per person. To book: functions@lansdowneclub.com
