Truffle summit

The more expensive the tuber, the better the taste

"White spring truffles" as the main ingredient: Robert Letz and Heinz Hanner as guests at the Kaiserbahnhof in Laxenburg.(Bild: Starpix / A. Tuma)

The price per kilo of white spring truffles is already in the four-digit euro range. Reason enough for Kaiserbahnhof host Francesco Dimmel to let the two culinary artists Heinz Hanner and Robert Letz cook and taste for a small VIP group. What Hanner told the "Krone" about the best truffle dishes.

Even before the Kaiserbahnhof gastro temple in Laxenburg reopened on Thursday, ADABEI paid a visit to host Francesco Dimmel. The reason: it's truffle season! That's why the two culinary stars Heinz Hanner and Robert Letz cooked up a (not so strict) VIP jury with the precious tuber.

Explosion of taste and prices
"It's not at all inconvenient as a refreshment before my Barbra Streisand evening on April 19 at the Vienna Konzerthaus," said musical star and magician Maya Hakvoort with a smile. It was probably just a pretext, as it was for Gars-am-Kamp director Clemens Unterreiner, PR lady Marion Finger and Mayor David Berl, to perhaps try an extra forkful. Because Letz and Hanner cooked them all sorts of things to do with "white spring truffles". "Great price, even greater explosion of flavor," was the final verdict of the panel on the mushrooms, which cost thousands of pounds. Everything received a "1".

The (not so strict) jury: Clemens Unterreiner and Maya Hakvoort found everything to be "very good" - the main thing was that the quantity of truffles was right.(Bild: Starpix / A. Tuma)

PR lady Marion Finger and Laxenburg town councillor David Berl joined in the tasting.(Bild: Starpix / A. Tuma)

The day before the opening of their Kaiserbahnhof restaurant, Francseco and Alma Dimmel had the chefs cook up a storm.(Bild: Starpix / A. Tuma)

The perfect truffle dish
Anyone thinking of complex dishes with all this magic was in for a surprise. Hanner explained: "Truffles are added to egg dishes, risotto and pasta." "And?"