The Tasting Room Focus
There is no doubt that the French adore their butter, but this is next level. We’re in the vast kitchen belonging to Jerome Galis, famed chef-turned-celebrity farmer, and he is advising everybody assembled to slather homemade truffle butter thickly over pieces of crusty French bread, as though it were a rustic pâté. A sprinkle of fleur de sel and fresh shavings of truffle completes the mouthful, a flavour explosion of rich dairy, nutty bread and the earthy black pearls, grown just mere meters away in Galis’ personal truffle farm. This is where Fabrice Vulin, executive chef of The Tasting Room in Macau’s City of Dreams, has spent the afternoon, surveying and searching for black truffles with Galis and his trusty hunting dog, Gina.