Dish · Muse by Tom Aikens, London
From A Humble Beginning
Onion, Truffle, Egg Yolk I have peeled many onions in my time as a chef mainly for just a stock or a flavouring to another dish rather than the major role, so now our very humble onion takes centre stage. We are filled with gratitude for this king of vegetables that should never be overlooked.
- First documented
- 2026
- Latest documented
- October 14, 2026
- Appearances
- 2
- Description revisions
- 0
From the record
From A Humble Beginning is documented in the Cartelier archive as served at Muse by Tom Aikens in London. It appears on the menu of October 14, 2026, one of 10 items served that tasting. As printed, the kitchen describes it: Onion, Truffle, Egg Yolk I have peeled many onions in my time as a chef mainly for just a stock or a flavouring to another dish rather than the major role, so now our very humble onion takes centre stage. We are filled with gratitude for this king of vegetables that should never be overlooked. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — October 14, 2026
From A Humble Beginning
Onion, Truffle, Egg Yolk I have peeled many onions in my time as a chef mainly for just a stock or a flavouring to another dish rather than the major role, so now our very humble onion takes centre stage. We are filled with gratitude for this king of vegetables that should never be overlooked.
- Menu date
- October 14, 2026
- Service
- tasting
- Price
- None
- Source
- Official source
Served alongside
More from the kitchen at Muse by Tom Aikens
Every appearance
History grows as more menus of Muse by Tom Aikens are preserved.