Problem with Kee’s is that she makes what she wants and doesn’t have a set “menu” of always available choices. Is there a reason why champagne truffles are preferred? If so, then you should go where you... (6 replies, last updated by guttergourmet April 14, 2007)

Can you clarify what you mean by Champagne Chocolate Truffles? (2 replies, last updated by Hirscheys December 14, 2005)

Mushrooms work well, like oyster and chanterelle mushrooms, but truffles work also. Sometimes toasty things, like toast points, toasted baguette slices, crackers, brioche, pair well with the toastiness in the champagne. Use these... (29 replies, last updated by moh May 11, 2008)

than the Brut Royal, with scents of truffle and butter. Deeply flavored and musky, offering flavors of melted butter, brioche, honey and poached pear. A fat, unctuous Champagne that would work nicely with richly sauced fish... (14 replies, last updated by Greg B December 9, 2006)

course is going to be duck. So I need a course of either some sort of vegetable, soup or light fish that works as a bridge and pairs well with the champagne. Here comes the issue though, I’m trying to incorporate chocolate... (14 replies, last updated by carswell January 19, 2008)

Is Salon one of those champagnes that I should try at least once? I’ve heard the magical stories and the multitude of praise heaped on it. I was debating shelling out the $300 to try the '96. It would be close to $200 more... (28 replies, last updated by zin1953 May 22, 2008)

Call “Teuscher Chocolates” in Manhattan and order a pound of their Champagne Truffles. Yes they cost a bundle but it will be the best investment you’ve ever made, they’re sheer heaven and perfect for the... (4 replies, last updated by midtown diner December 7, 2005)

The truffles at Teuscher – specifically the champagne truffles - are the best in NYC, and arguably, in the world. They have an outpost in Rockefeller Center. Made in Zurich. (11 replies, last updated by Vikas Khanna February 24, 2005)

I like the champagne truffles at Teuscher. (13 replies, last updated by L February 13, 2004)

Agree with ThatPat about Teuscher’s (9548 Brighton Way, (310) 276-2776). Their champagne truffles, in particular, are excellent. Other very good local choices for chocolate truffles include Leonidas (201 N. Larchmont Blvd.,... (38 replies, last updated by JL February 26, 2005)

And I’ll put my vote in for the champagne truffles at Teuscher on Newbury Street. It’s just like going to a shop in Paris: horribly snobby service, outrageous prices, but divine truffles — which are their... (10 replies, last updated by BK January 30, 2004)

Colette insisted that truffles should be steamed in champagne and eaten in quantity, “like potatoes.” She gives a vivid description of a Paris apartment in winter, windows shut against the cold, fillng with aromatic... (4 replies, last updated by rootlesscosmo October 5, 2006)

What would everyone drink to pair with Alba white truffle? It is going to be shaved over a cream of mushroom soup, and a plain plate of angel hair. The pairing that i have used before is with champagne and in particular the NV... (9 replies, last updated by Chicago Mike December 27, 2006)

And the obvious one: Make an aoili with some fresh garlic, 1 egg yolk, a spash of champagne vinegar, and the truffle oil (well, use mostly olive oil, but accent with the truffle oil). Truffle aoili is DIVINE on french fries,... (10 replies, last updated by jdherbert December 30, 2005)

Champagne truffles spring to mind. Caviar – have it on your toast, crackers, with or without cheese spread. Make deviled eggs topped with caviar. (4 replies, last updated by The Chowhound Team January 3, 2006)