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Today there are 27 different species of truffles. Let me introduce you to five varieties:<\/p>\n
Tuber Melanosporum<\/h3>\n
This is the queen variety that I mostly cultivate. It is also called \u201cMelano\u201d or \u201cblack P\u00e9rigord truffle\u201d. It grows only in limestone soils at a depth of 1 to 30 cm. It is born in spring and starts to grow from mid-August onwards, but doesn’t become mature until about December, peaking in mid-January.<\/p>\n
Tuber Brumale<\/h3>\n
A cousin of Melano, this truffle is harvested during the same period. Its white veins are coarser and its peridium (skin) tends to flake easily. The musky scent of this truffle makes it great for cooking, but it\u2019s very different from Melano.<\/p>\n
Tuber Magnatum Pico<\/h3>\n
Known as the white Alba truffle, this is the most popular truffle in Italy. Harvested in the undergrowth in September, this truffle with its strong alliaceous taste and smooth, ochre-tinted skin is very different from the ones found in France. Science now allows us to hope that we can produce it in Touraine. We\u2019ll definitely let you know as soon as we harvest our first lot!<\/p>\n
Tuber Aestivum\/Uncinatum<\/h3>\n
Science has spoken: although these two truffles are considered to be different, they actually have the same DNA.\u00a0 What separates them is the harvesting period. The first is harvested from May to August. Its gleba (flesh) starts out white and its peridium, black. Come September, its flesh starts turning brownish, and by December it is almost chocolate in colour. Its nutty scent is distinctive, although milder as compared to other truffles.<\/p>\n
Tuber Mesentericum<\/h3>\n
The people of Lorraine love them, but Parisians often malign them. It\u2019s true that when fresh, this truffle gives off a strong smell of petrol. But this is the only truffle that stands up well during cooking, making way for green almond flavors. This is THE truffle to be used in foie gras. It is harvested from September to December.<\/p>\n
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<\/h3>\nA delicious simplicity<\/h2>\n
Truffle is a product that’s easy to cook and you\u2019ll need very little of it to sublimate even the most \u201cordinary\u201d dish. There’s no need to seek out sophistication, it marries exquisitely with the simplest foods.<\/p>\n
<\/p>\n <\/p>\n A shaving of truffle over steaming eggs (scrambled, omelette, boiled), pasta, mashed potatoes or a cheese souffl\u00e9 will be enough to delight your guests.<\/p>\n <\/p>\n Tip: remember to regularly open the box in which the eggs and truffles are stored, to let in fresh air.<\/p>\n This vintage, which is the result of our collaboration with talented wine-grower, Philippe\u00a0Brocourt, is the ideal accompaniment to your truffle recipes*. This rich wine with powerful tannins, which is from the same clay-limestone soil as our truffles, is produced in the highlands of Ligr\u00e9, in the historic centre of the Chinon district.<\/p>\n It unveils subtle flavours of roasted nuts, underbrush and red berries, which are unique to Cabernet Franc. Accompanied by truffles, good meat or a cheese, this wine will reveal its potency and aromas.<\/p>\n<\/a><\/p>\n<\/a>One of the secrets of truffle lovers is capturing its aroma. Storing fresh eggs with a piece of truffle in a box inside the fridge, will automatically transfer the scent of the truffle to the eggs: truffles are also known to be generous!<\/p>\n<\/h3>\nThe perfect match: the \u201cLes Truffi\u00e8res\u201d vintage<\/h2>\n
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