Artichoke Black Truffle Soup, Restaurant Guy Savoy

One of chef Guy Savoy’s signature dishes, this warming and hearty soup is rich, silky and earthy. The accompanying toasted brioche is flaky, and with a smear of black truffle butter, is meant to be dipped into the soup. The icing on the cake, however, is the fresh black truffle and Parmesan that is shaved onto the soup, adding a heady aroma to this decadent dish.

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Sabrage: How to Saber Champagne

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Sabrage: How to Saber Champagne

By Adam Seger

The Ground Rules 1. Sabrage is meant for Champagne or high-end Méthode Champenoise bubbly. Cheap bottles mean cheap glass, explosions and expensive ER visits. Life is too short to drink crummy bubbly and certainly too short to saber it. 2. Make sure your bubbly is ice-cold! 3. Do this in an area where you’re OK with some broken glass and splashed bubbly ... like my living room at my annual New Year’s Day party. (I personally like champagne stains on my ceiling.)