This January and February, food connoisseurs can experience the sophistication of the Périgord black truffle throughout the menu of Hugo’s, as the Executive Sous Chef, Marco Mehr, has prepared a series of dishes highlighting the delicacy.

The Périgord region of France is known for producing peerless black truffles. The black truffles found there are commonly referred to as “Périgord black diamonds” and are highly sought after by chefs around the world because of their irresistible aroma and taste.

Dishes such as poached Spanish turbot with Périgord truffle, celery ragout, barley and fumet blanc, in which the delicate seafood is topped with slices of black truffle to add a contrast of textures, will tempt diners. Another is the braised French veal cheek with Périgord truffle, parsnip, madeira and truffle braising jus.

Hugo’s is a European fine-dining restaurant serving traditional Western cuisine prepared with the finest ingredients available. Table-side cooking is the signature of the restaurant.