COOK WITH PLANTIN

1. The ideal season
Black Périgord truffle (Tuber melanosporum) is enjoyed from December to March at full maturity.
This is when it reveals its deepest, most intense and woody aroma.

2. How to prepare it
Brush it gently under cold running water, then dry it before slicing.
Use a truffle slicer to obtain thin, even shavings.

3. The art of cooking
Never cook it directly!
Add it at the end of cooking or just before serving to preserve its aroma.

4.Storage
Wrap it in absorbent paper, place it in an airtight jar in the refrigerator and change the paper daily.
Consume within a few days to enjoy full freshness.

5.Perfect pairings
Black truffle enhances eggs, pasta, roasted poultry and homemade purées.
Its aroma pairs beautifully with simple textures and quality fats: butter, cream, olive oil.