A few scenes from Gourmand NOLA’s truffle dinner + speakeasy collaboration with Tell Me Bar.

Chef Peyton Barrell of Gourmand shaves fresh truffles over scallop crudo
Scallop crudo with shaved truffles
Egg yolk ravioli prepped for dinner service
A very large black truffle
Rabbit terrine with a white wine jelly and baguette
Pressed potatoes and confit duck
Potatoes, duck, scallions and shaved truffle
Vanilla ice cream with shaved truffles and a drizzle of local honey
Detail of a dinner table inside the speakeasy
Photo of the Gourmand + Tell Me Bar team