100 Favorite Restaurants: Asking for Truffle
The most popular dish on Marc Haeberlin’s menu at Auberge de l’Ill, in the Alsace region of France, is an irresistible paragon of excess. Dubbed La Truffe Sous la Cendre and invented 40 years ago by Haeberlin’s now-semiretired father, Paul, it features a 1-ounce (30-gram) black Perigord truffle, which is covered in layers of foie […]