Always keen on capturing the best flavours of the season, chef Ricardo Chaneton has created a selection of aromatic dishes using wild black winter truffle harvested in Provence, France. Do not miss the chance to experience this black diamond at Petrus this January, with the celebrated black truffle being added to dishes including duck foie gras terrine with sucrine lettuce, duck consommé jelly and brioche; free-range yellow chicken with truffle gnocchi, perigordine and morel sauce; and sweet onion with DOP Taleggio cheese.