Fresh black truffle slices

The black truffle is the most emblematic and mythical of all truffles, the one that springs to mind when you think of the famous "black diamond".

At the beginning of the 20th century, France harvested 1,000 tonnes of black truffles a year, but today the figure is little more than 30 tonnes a year. Its colour and flesh are both black.

Its scent, instantly recognisable, goes well with a wide range of dishes, from meat (game, red meat, poultry, etc.) and fish in sauce, to mashed potatoes, pasta and risottos.

Made from thin slices and small pieces of black truffle, the shavings are ideal in purées, pastas, scrambles and risottos.

Tasting advice

These black truffle shavings are ideal in purées, pastas, brouillades and risottos.

Truffle & Wine Pairing

Great red Bordeaux or Côtes du Rhône wine