Since we aren’t in NYC this week (rescheduled for March), I rescheduled our truffle delivery for this week…200g of Perigord summer truffles from Provence. They were super moist this time. We opted for a quick and easy meal so we picked up a pasta kit, agnolotti dal plin, from Flour + Water pasta shop. I chose a right bank Bordeaux from Pomerol, L’Enclos, to pair. We had some burrata to start, a west coast chopped salad, and a chocolate budino with caramel and sea salt for dessert. Enjoyable and just the first truffle meal this week!