The truffle is the rarest and most mysterious member of the mushroom family. The fruit of the symbiosis between a tree and its soil, this highly coveted treasure is sought after for its powerful aroma and has been sublimed in gastronomy for centuries. This black culinary diamond can only be obtained through the most meticulous gestures, from cultivating the truffle orchards and taking care of their trees to carefully digging up the truffles themselves and finally admiring their aestethic and olfactory qualities. The ruffle grower can be compared to a jeweller, both arts needing know how, patience, concentration and accuracy.
Truffle strips :
Truffle strips are in fact strips cut from small pieces of truffle and are excellent in omelets, scrambled eggs and mash. They can also be added to risottos and pasta.
Tuber melanosporum :
It is picked from mid November to mid March ; its outer casing is made up of little polygon shaped bumps,it is brown in colour veering to balck when the truffle is mature. Its easily distinguishable fine veins run throughout the truffle and although they are white immediately after cutting they take on a reddish hue in contact with the air. It exhales an aroma of dried mushrooms, humus and humid undergrowth. It is smooth and crunchy with, at first, a spicy black radish like taste which develops into hazelnut to end on humussy and sometimes even earthy notes.