This class is for truffle aficionados! Paul Harding of TOOK will start the evening with a creamy potato and truffle soup topped with chive crème fraiche. Next is a beef carpaccio with green bean and shallot salad with a truffled dijonaisse. Paul will then make a mushroom and truffle risotto. Didn’t think you could get truffles into dessert? Well think again! The finale is poached peaches with La Sauvagine, toasts and truffle honey.