The image of the “black diamond” sharpens Patrick’s palate as much as the appetites of those who taste them. THE truffle of connoisseurs, the tuber melanosporum is cultivated organically on the 10 hectares of truffle-growing grounds on the Estate. It will have pride of place at your table, revealing all its power and delight, from within a bouquet of audacious concoctions: foie gras roasted in the juice of the truffle, carpaccio de magret de canard à la truffe, chestnut truffle risotto, and more.