Truffle season
At this time of year, two truffles are present on market stalls:
- The black truffle Tuber Melanosporum, also called the black truffle of Périgord, which is available from mid-November to mid-March.
- The white truffle of Alba which can be found from the end of October to the end of December.
The black truffle Tuber melanosporum or black truffle of Périgord is found in different regions such as Italy, Spain, in the South-East of France, in the Poitou Charentes region and in Eastern countries.
The white Alba truffle grows in Italy in the Alba region, it is a highly prized species. With a short lifespan, the white Alba truffle is more expensive than its black counterpart and available to order from FAUCHON.
How to select truffles?
The black truffle should be firm and veined inside. It should not be earthy but brushed and its color should be an intense and shiny black. A good selection of truffle guarantees you powerful aromas reminiscent of musk, earth and mushroom.
Nicknamed the Black Diamond, the truffle must be chosen and considered as a jewel.
Its origins?
For 40 years, FAUCHON has been working with the truffle grower Pebeyre ( 7th generation of truffle growers) always looking for the best truffles according to a very rigorous selection. Unlike wines, the quality and taste of truffles do not differ according to the regions.
How to prepare truffles?
Truffles can be eaten raw or cooked, but it is when they are raw that they fully reveal all their aromas. To reveal the flavors of the truffle to the maximum, Jean-Pierre Clément advises us to prepare them accompanied by a fat and moderate heat in order to preserve the crunchiness. It is better to prefer the infusion of the truffle to its cooking.
Traditionally, truffles are found in Christmas poultry stuffings or in the form of slices slipped under the skin of poultry. They can also be enjoyed with scrambled eggs, grated on risottos, infused in cream to accompany pasta or in thin slices on a scallop carpaccio.
But our Chef advises us to enjoy it in nice slices on toasted and buttered toast, all garnished with fleur de sel.
A truffle weighs on average 18 to 50g and we recommend that you plan on 10 to 15g per person.
