Christophe himself welcomed us, proudly showing off a precious plate full of the wondrous black fungi. We wished he'd passed it around so we could get a close up sniff, but understood that at $3,000 a kilo he probably didn't want to risk someone dropping it on the floor.
The first course was Vol au vent of scrambled eggs and fresh truffle followed by Beef consumee with fresh truffle. Both dishes were very delicately flavoured, classically French and had the merest whisper of truffle flakes (and flavour) adorning them.
We were more excited to see our Rabbit and perigourdine sauce, lavishly dressed with a paper thin crisp of fresh truffle, with a truffle infused mash. It was a gorgeous dish, rich and full of flavour, the tiny amount of truffle delivering a big bodied essence of mushroom flavour to the dish.
Roast duck with a vanilla and truffle sauce followed the rabbit course - another gorgeous dish with big luscious flavours complementing the richness of the duck.
To end off this very classic country style French menu Christophe served Fresh truffle creme brulee.
I know this all sounds very rich, but portions were quite small, flavours were carefully balanced and there were no heavy starchy additions to overload our enjoyment of this very special meal. We didn't think much of the wines. People more erudite than me judged that the Viogniers had been been picked too early and the Shiraz was a typical thin tasting cold climate wine.