Cooked to order
Order the menu
The signature plates, cooked to order for pickup or delivery across the Sacramento region. Nothing here sits under a heat lamp waiting for you.
From $16.99Plates · $15 minimum
Sacramento · Order, catering, private chef
Organic Done Right
One plate, or one hundred.
Order dinner for later this week, hand the whole event over, or put Chef Al in your kitchen for the evening. An organic kitchen, sourced local, and built on pairings you will not find anywhere else.
Sacramento
Elk Grove
Folsom
Granite Bay
El Dorado Hills
Three ways to eat well
Start wherever you are.
15 to 100 guests
Cater the event
Weddings, corporate rooms, milestone birthdays. Three tiers, separated by how much of the night you hand over: delivered and professionally set out for you to host, or full service with staff on the floor until the last plate is cleared.
From $1,000Covers 15 guests, then $70 each
2 to 15 guests
Book the chef
A menu built with you, shopped, prepped, cooked in your kitchen and served. Plates go out hot, the kitchen is left clean, and you never have to leave the table.
Quoted per eveningA real number, not a range
Why it tastes like that
He starts from the pairing, not the dish.
Most kitchens start with a format and go looking for a filling. This one runs the other way. Bleuberry and cracked pepper against brie. Nashville heat softened with truffle oil. Espresso and brown butter folded into a cookie.
The dish gets built backwards from the pairing until it tastes inevitable. Nothing leaves the kitchen until it does.
That is the whole difference, and it is the same whether it arrives in a box or on your table.
The standard
Organic Done Right
Organic is where the sourcing starts here, not an upgrade billed at the end. It is the reason a tomato tastes like a tomato, and it is priced into the plate rather than bolted onto the invoice.
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Organic proteins and produce
The Angus in the burgers, the produce in the compotes, the herbs that finish a plate. Same standard whether the order is one plate or one hundred.
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Local first
Sacramento sits in the middle of some of the best growing land in the country. Buying close to home is the shortest distance between a farm and your table, and you can taste it.
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Ask, and you get an answer
Every ingredient has a source and Chef Al will tell you what it is. No proprietary blends, no vague language, and nothing swapped quietly behind the pass.
You stay at the table.
The pass
Flavors built on purpose.
In a working kitchen, the pass is the counter where the chef inspects every plate before it reaches the table. Every dish here started with a pairing that should not obviously work and does. Bleuberry and pepper against brie. Nashville heat cut with truffle oil. Espresso and brown butter inside a chocolate chip cookie.
The Bleuberry Royale Burger
A half pound organic Angus burger crowned with silky brie, thick cut bacon, lemon dressed arugula and a bleuberry pepper compote, on a buttery brioche bun.
WheatGlutenEggsMilk
The Bleu Bird
Crispy buttermilk marinated chicken thigh, Nashville hot truffle oil, smoky chipotle lime mayo and dill pickles on a toasted brioche bun.
WheatGlutenMilkEggs
Maple Bacon Bourbon Wings
Wings glazed in organic bourbon, honey and maple, finished with bacon and green onions. Southern cooking, taken seriously. Served with fries.
WheatGlutenMilk, from butter
Golden Pepper Wings
An indulgent fusion of honey garlic and lemon pepper done our way. Crispy, juicy wings in a bright savory sweet golden sauce with a subtle peppery citrus kick.
GlutenMilk, from butter
Bull Dog & Butter
Double organic Angus smash patties, American and aged white cheddar, bourbon caramelized onions, dill pickles and a roasted garlic cowboy butter. Named for Bill Pickett, the rodeo cowboy known as the original Bulldogger.
WheatGlutenMilkEggs
The Ambrosia Cognac Cookie
Brown butter, espresso and layers of European chocolate in a rich, warm, ridiculously chocolatey cookie. No alcohol present.
WheatGlutenMilkEggs
Strawberry Mojito Cheesecake
A from scratch cheesecake layered with strawberry mint compote, bright lime and delicate mint, set on a buttery graham crust. Finished with vanilla bean Chantilly cream, a scattering of golden crumb, fresh strawberry and lime, and a last whisper of lime zest.
WheatGlutenMilkEggs
Vanilla Zest Lemonade
Bright fresh squeezed lemonade with a subtle vanilla finish, married with Himalayan pink salt.
Caribbean Sunset
Caribbean punch, pineapple juice, fresh ginger and lime, finished with sparkling strawberry cherry infused water. Bright, juicy, gently zesty and effervescent, with a sunset gradient in every glass.
Order the signature plates for pickup or delivery, or hand the whole evening over.
Order the menu
From Instagram
What people sent him.
this is by far the best burger I’ve ever had. I would’ve never thought to put blueberries on a burger.
These are the best cookies I have ever had in my life. No exaggeration!
Extraordinary food, definitely one of the most creative chefs I’ve come across. That is saying something in an industry of constant reinvention.
The chef
Chef Al cooks like the meal is the point.
Self taught, cooking since he could reach the stove, and chasing the pairing nobody else would try. What his customers keep saying back to him is the same three things: presentation, creativity, quality.
How it works
The same three steps, whichever door you came through.
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Tell us what you need.
Add to your order and check out, or send the date and the guest count. Either one takes a couple of minutes.
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Chef Al confirms it himself.
Every order and every event is read and answered by him, usually the same day. Nothing is automated, and nothing is charged or booked until he says yes.
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He cooks.
Pickup, delivery, or in your kitchen with everything he needs already in the car.
The honest answers
The questions he actually gets.
The twelve things people ask before they order or book, answered plainly, including the ones with an inconvenient answer.
Is the food actually organic?
Yes. Organic is the standard in this kitchen, not an upgrade you pay extra for. Bleu Truffle Kitchens buys organic proteins and produce and buys local first, on every order, whether it is one plate or a hundred. Every ingredient has a source, and if you ask what is in something you get a straight answer rather than a proprietary blend.
How much does it cost?
It depends which of the three you want. Ordering from the menu starts at $4.99 an item with every price published and a $15 minimum. Catering starts at $1,000 for fifteen guests and rises by tier. Private chef evenings are quoted per event, because a dinner for six and a dinner for fifteen are different jobs. Send the date and the guest count and you will get a real number, not a range.
How far ahead do you need?
Menu orders go in by 6pm and Chef Al confirms the time with you. The cheesecake needs forty eight hours, and so do large cookie orders. Catering needs ten to fourteen days, and weddings or large events need thirty. Private chef evenings depend on the week, so ask even if your date is close. January through March is the quietest stretch and the easiest time to get the date you want.
Are you licensed and insured?
Insured, yes. Bleu Truffle Kitchens carries commercial general liability through Next Insurance, $1,000,000 each occurrence and $2,000,000 products and completed operations aggregate, in force to 30 August 2027. If your venue needs a certificate of insurance, say so when you inquire and Chef Al will send it. Chef Al holds the California ServSafe Food Handler certification. Permits depend on the venue and the event, so tell us where it is early and you will get a straight answer rather than a guess.
How do you create these flavors?
Chef Al starts from a pairing rather than a dish. Bleuberry and cracked pepper against brie. Nashville heat softened with truffle oil. Espresso and brown butter folded into a cookie. The dish gets built backwards from the pairing until it tastes inevitable.
How long have you been doing this?
Bleu Truffle Kitchens started in 2024. Chef Al is self taught, which he will tell you before you ask. What he has is a small, growing list of people who order again.
Can you make a specific dish?
Usually yes. Menus are built per event, and dietary needs, allergies and family recipes are all workable. Ask.
How many items are on the menu?
The order menu is a short, rotating list of signature items. Catering and private chef menus are built per event and are not limited to that list.
How do you handle allergies?
Bleu Truffle Kitchens takes food allergies seriously. Proper sanitation, handwashing, gloves and ingredient separation are used to minimize cross contact. Customers must disclose allergens before ordering. The kitchen is not allergen free and cross contact cannot be fully eliminated.
Where do you serve?
Sacramento and the surrounding region, including Elk Grove, Folsom, Granite Bay and El Dorado Hills. Delivery from the menu runs to fifteen miles, with a per mile rate beyond that. Travel further afield is available for private chef and event work.
Did you make the logo, and do you own it?
Yes and yes.
Can you teach me?
Not yet, but it is asked often enough that it is coming.
Catering and private chef
Tell us about the night.
The more you tell us, the better the menu. If you are not sure yet, send what you have. Chef Al answers every one of these himself.
Just want dinner? Skip the form. Order from the menu and check out in two minutes.
- Call or text
- (916) 200-5264
- info@bleutruffle.com
- Hours
- 11am to 6pm. Text or send the form anytime.
- @bleutrufflekitchens