Fresh truffles in autumn
Deep knowledge of truffles
In our facilities in the village of Puyméras, in south-eastern France, we work with the natural wonder that is the truffle. Throughout the year, all kinds of truffles in all sorts of forms pass through the hands of our Truffle Masters: fresh truffles, preserved truffles, black truffles, Alba white truffles, summer truffles, autumn truffles, whole truffles, ones that are perfectly round, in pieces, shavings, breakings, and in their natural juice.
Our Truffle Masters, Eric and Ella, work with truffles day in and day out. They sort them, select the best ones, and prepare our customers’ orders.
For us, an order is a special request: it’s about getting just the right size, the right shape, the right maturity; it’s about meeting a specific need.
At our facilities, we receive harvests from our truffle farmers. We examine the truffles and weigh them.
The truffles received are then washed in a machine (“brushed” is the technical term) to remove all the dirt.
Next, they’re passed to the expert hands of our Truffle Masters, who sort them according to different characteristics.
The truffles are then sorted a second time according to requests from our customers, size, shape, etc.
Fresh truffles for every craving
We mostly work with fresh truffles, the most well-known being, of course, the black truffle (Tuber melanosporum).
However, that’s not the only truffle variety we work with. Indeed, all year long, as the seasons change, different truffles come in: Burgundy truffle starting in September, Alba white truffle in October, black truffle in mid-November, and summer truffle starting in May.
Each variety has its own particular flavours and aromas: the black truffle is stronger and more flavourful, while the summer truffle and Burgundy truffle are lighter on the tongue, with a mushroom taste. The Alba white truffle is totally unique, with a pronounced flavour of fresh garlic, shallot, or cheese.