Can we help it if every chef in town wants to shower us with truffles?
We ran into Payard Bistro and Patisserie Executive Chef Gregory Gorreau at Caesars Palace today, and the conversation went something like this:
ELV: Gregory….mon ami! Comment allez vous?
Gregory Gorreau: Ca va bien. Et tu?
ELV: Tres bien. Do you know where I can find a huge, 6 oz. white truffle from Alba, Italy, that costs around $800 wholesale, and that you’ll soon be shaving on your eggs Benedict, among other things?
GG: Follow me.
And so we did.