Time for Truffles… At Upstairs at Baileys, Beccles…
After attending one of our most loved reviews to date last month, we kept our word and returned to Upstairs at Baileys in Beccles, to sample the delights Xavier’s ‘Truffle Tasting event’.
Along with our good friends Tom, Lucy, Will and Nancy, we arrived at the truffle extravaganza, which comprised of a six course truffle tasting menu. We were intrigued to try and test the exquisite line up freshly prepared by head chef Mauro!
The first course rolled out and first up was the Spanish “Aperitivo,” which consisted of Cockles with an olive sphere, truffle broth and Martini Foam. It left a refreshing taste that somehow cleared your pallet for what was to follow.
We continued onto the next course of Truffle Macaroon with foie gras Crème Brûlèe with a Truffle and Game Snack served with fresh Chanterelle mushrooms and sugar crackling. The Truffle Macaroon was inspired, I would have never have thought of this could have tasted so good, it was no afternoon tea.
The truffles continued and next up was Scallop and textures of Cava with Parma ham crumbs and shavings of white truffle. Xavier explained to use the white truffles are always served raw, usually shaved over a dish just before serving. White truffles have a slightly garlicky aroma and a delicate but distinct flavor. They are rarely used in recipes with robust or complex flavours.
This differs to the black truffle, which in general, are better when they are cooked. The full flavour and aroma is released when black truffles are heated or cooked, therefore they are often used with red meat and poultry, sauces, pates, and other more robust flavoured dishes. The flavour and aroma of black truffles is stronger and earthier than the more delicate flavour of white truffles.
I have to confess my favourite course of the evening was the Langoustine in Black Pudding Sand with smoked aubergine and Béarnaise sauce. Both flavourful and fun to eat this plate was served with a simple shaving of truffle.
Whilst the courses came and went, the atmosphere in the restaurant became warmer and more vibrant. The intimate setting of the evening was apparent as tables started to interact with each other, making the night more enjoyable.
To finish the savory line up, next came Pork Terrine with potato and truffle croquette, Brie de Meaux and cauliflower purée, leek, juice and wine reduction and white truffle. It almost looked to good to eat.
Secretly I think we were all waiting for the final course, Chocolate “Financier” with passion fruit purée, white chocolate ice cream and vanilla foam. Thumbs up again to Xavier!
If you would like find out more… Baileys have a New Years Special Menu coming up – Please book early to avoid disappointment on 01502 710 609.