Problem is, truffle oil isn’t even made from truffles. It’s made from an organic compound called 2,4-Dithiapentane that is derived either naturally or from a petroleum base and then mixed together with olive oil. Can you think of a single great chef who’d dream of using such artificial flavorings in their food?
Unfortunately I was in a three-star restaurant, and the chef will remain nameless, however in one of the courses it was obvious there was truffle oil added, and when I confronted the chef, he admitted it, saying the chef-owner had written the recipe. When I confronted the three star chef about it he didn’t provide any answer and his colleague at the restaurant made some feeble excuse saying, that he would never have done it himself and it must have been his sous chef that added to the recipe.