The word 'truffle' can evoke several images in your mind such as a delicious chocolate confection, an expensive tuber growing at the base of oak trees or even a stylish restaurant in Central Brussels. La Truffe Noire, or The Black Truffle, is an intriguing name for this elegant destination and there is more to it than just the title; it's the love for truffles, which is evident in just about every dish at this Michelin starred place.

Chef Luigi Ciciriello's philosophy is simple, 'the table is a melting pot of hospitality, only there will the body and spirit be strengthened'. This viewpoint is reflected by the sight of enthusiastic diners enjoying sumptuous French and Italian fare. The impressive Victorian style façade leads to a spacious dining area highlighted by rich wooden tones, soft lighting and comfortable seating arranged in cosy groups. Balmy summer afternoons can be spent enjoying the peace and quiet on the Tuscany terrace.

The 'Luigi's weaknesses' section on the menu is a tribute to the truffle lovers where slices of them and flaked Parmesan cheese accompany dishes like carpaccio of Bleue des Prés - a special high quality breed of Belgian cattle - or salad with Jerusalem artichokes. Choose from a range of cold and warm appetizers such as duck foie gras coated with a caramel of dried fruits served with toasted brioche bread and mango chutney or jumbo prawns from the Bay of Genoa sealed in olive oil.

Italian touches are demonstrated in the king crab risotto with Thai green asparagus; fresh tagliatelle with lobster, chanterelle mushrooms, jus de truffe and parmigiano, and tagliolini made of hard wheat flour and eggs seasoned in farm butter served with sliced black truffles. Seafood enthusiasts could try the steamed fillet of cod in a large ginger and coconut cappuccino or medallions of monkfish roasted with poppy seeds and dried candied tomato with oregano.

Choose between a sliced and roasted Chalosse duck with braised Canary Island bananas or the leg of Pyrenean baby lamb roasted with rosemary and served with fan-shaped vegetables coated with Hollandaise sauce from the rôtisserie section. Desserts range from the sunflower shaped Italian meringue topped with fresh fruits to the delectable grilled hazelnut warm soufflé and vanilla sabayon flavoured with Frangelico liqueur.

Belgians are known for their love of chocolate and even have a museum devoted to it in Brussels! La Truffe Noire aims to create the same curiosity and fascination for truffles by serving scrumptious meals than can be only defined as an ode to the wonder tuber.