Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/98961
Poached eggs with white-truffle custard, duck fat-toasted country loaf, and crispy bacon at Tableau. Tableau Executive Chef Joseph Leibowitz. as they would like," Leibowitz says. "One table we had yesterday ordered three grams on top of poached eggs." L EIBOWITZ HAS BEEN working with truffles at Wynn since the day the doors opened eight years ago. Having excelled in two previous Wynn restaurants, Leibowitz was named executive chef at Tableau in March. Here he makes all his fungi favorites, including a custard that shows up in a highly special amusebouche, and also in a poached eggs dish with duck fat-toasted country bread and crispy bacon. Talk about a breakfast of champions. The custard is a particular favorite, Leibowitz says, partly because it's infused with flavor thanks to some creative thinking. "When I get the truffles in, they are the fullest, most aromatic truffles you can find. I place the truffle peelings around the eggs, so they take on the flavor of the truffle, and we use those eggs in our steamed custard base. With shaved truffles 56 "THEY ARE THE MOST AROMATIC TRUFFLES YOU CAN FIND."— JOSEPH LEIBOWITZ on top, it's really fortified with truffle flavor." Another star in the Tableau universe is a newly offered veal sweetbread ravioli with black Tuscan kale, mascarpone cheese, and confit garlic, served with sunchoke purée, shaved white Alba truffle, and a truffle foam. If it sounds like showing off is contagious, consider that each chef is also highly respectful of this delicacy in its purest form. "The best way to eat a truffle is freshly shaved; you shouldn't manipulate it too much," Leibowitz says. "Pair it in the simplest way and let the truffle do the work. We're a farm-to-table kind of restaurant, so it's a good match. Pair it with a simple salad or some baby root vegetables. To me it's like peanut butter and jelly." n WYNN 052-056_W_F_Truffles_Winter13.indd 56 12/12/12 6:06 PM