The truffle, jewel of French gastronomy
31 March 2021
The Truffle :
It’s an underground mushroom that lives in symbiosis with certain trees such as oaks, beeches, and chestnut trees. Ideal for your festive products, this refined ingredient has unleashed the passions of gastronomes since Antiquity.
There are different varieties but as a general rule, a good product should be firm, fragrant, and rich in the mouth. It goes well with round and discreet flavors such as poultry or scallops. The truffle juice, extracted from the cooking of truffles, is ideal as a base for your sauces.
Our product are picked by hand at different times of the year depending on the variety. We can note the period from November to March for the Melanosporum truffle and the brumale truffle and from May to August for the Aestivum truffle.
They are particularly fond of limestone areas. In France, the Melanosporum and Aestivum truffles are harvested in the South-East and South-West. For these two varieties, the supply is also done in Spain.
We select the best raw materials that we wash and cut before packing them in cans. This allows longer preservation of the product while preserving all its flavors.
Canned truffles, more affordable than fresh product, are an excellent way to use this prestigious mushroom in your simplest and most sophisticated preparations. It is recommended to associate it with a dish that has been cooked. Also, we suggest adding it at the end of cooking to avoid deteriorating the flavors of the truffle.
We also provide them in frozen, do not hesitate to contact us to receive the detailed range.