What to cook the truffle with?

The truffle offers great culinary freedom and flavours the simplest to the most refined dishes. Raw or lightly cooked, it goes well with mild foods (potatoes, eggs, meat & fish, pasta & rice, vegetables) or fats (butter, cream, oil) which easily capture its flavours.

You will need between 10g and 15g of truffle per person to fully appreciate it.

The Black Truffle

The best-known of all truffles, it is equally at home in cold and hot dishes. However, it will develop more flavour in a hot dish. However, it is important to avoid long cooking times (always below 80°C) to preserve all its flavour. With its pronounced flavours of undergrowth, humus, mushroom and sometimes leather, it can be combined with a wide range of recipes such as pasta, risotto, egg scramble, red or white meat, fish or shellfish.

The black truffle can, for example, be used in a sauce (slowly infused in cream or white butter) or reveal its most raw flavours by being eaten raw in shavings or in thin strips added to a dish. Purists will appreciate it as such, simply placed on a slice of toasted butter or to enhance young shoots.

The White Truffle of Alba

One of the most prized for its very subtle and nuanced taste - it is only eaten fresh and cannot be cooked. It is eaten raw, as a condiment, or grated directly onto certain dishes. With its delicate aroma ofwild garlic andshallot, it goes very well with pan-fried scallops , roast poultry supreme or the inevitable dish of tagliatelle with white truffle.

Seasonal truffles

Summer truffle, Burgundy truffle, brumale truffle), for their less pronounced flavours they are best eaten raw, in thin slices, or with very short and light cooking. These types of truffles, delicate and tasty - but also more affordable! - These types of truffles, delicate and tasty - but also more affordable! - are perfect for meat or fish carpaccios, tomato burrata, or as anaperitif on toast and canapés.

How much Truffle to use?

Whatever the truffle and its use, it is recommended to respect the right weight of the product in all recipes to ensure success:

- 3 to 4 grams of truffle per egg, otherwise the omelette (or other preparations) will have little taste.

- For all truffle dishes: at least 10 grams of truffle per person.

- To enhance a dish in sauce, do not put the truffle at the beginning of the cooking process, as the perfume of the truffle is volatile.