Tuber melanosporum: It is harvested from mid-November to mid-March; its outer shell is composed of small polygonal warts and is dark brown in color, black at maturity. It is of round form, even slightly bumpy. To the nose, a scent of dry mushroom, humus, wet undergrowth. In the mouth, it is soft and crunchy; first spicy with a slight taste of black radish, then a taste of hazelnut and to finish a presence of woody humus, sometimes earth.

The truffle is composed of 80% of volatile compounds. It is therefore very important to let it rest for a few hours with the other ingredients. For example, for an omelette or a brouillade, you can put the truffles in a hermetically sealed container and mix them with the beaten eggs to lock in all the flavors.

Anti-waste idea:

Pour the truffle juice into an egg scramble or a purée to enjoy the precious mushroom in every way.