A culture of exception but little known to the general public, that’s why we explain you everything about this universe as noble as intriguing.
Areas where moss and dried grasses leave the ground almost bare under a tree in a more or less regular circle. At this place, we will find truffles! Or not…
Action of digging in order to collect the truffle. If the popular belief likes to imagine a pig carrying out this task, today it is generally a truffle dog that takes care of these missions.
A small cut made in the body of the fruit with a penknife to examine the quality of its flesh. This technique allows us to guarantee perfect flavors, textures and maturity in the classifications of whole truffles.
Technique that aims to make the roots of a tree cohabit with fungus stumps. The tree will benefit from the nutrients induced by the presence of the fungus while the latter will feed on the sugars produced by the photosynthesis of the tree: this is when the mycorrhiza is born. This offers the plant better protection against possible pollution of the soil because the fungus is able to filter the pollutants, which has the effect of protecting the surrounding roots.
It is of course necessary to privilege the consumption of the fresh truffle. Otherwise, there are two methods to preserve the truffle:
IN THE REFRIGERATOR:
Wrap the truffle in paper towels before sealing it in an airtight container. Its aromas being very volatile, it is absolutely necessary to avoid leaving the truffle in the open air.
TO THE FREEZER
Bring the truffle back carefully before mixing with butter and store the mixture in an airtight container.
The price per kg of the truffle is very variable because it depends on the variety, the market, the volume of production as well as its quality.
Founded in 1906 by the Gaillard family, the Maison Gaillard has specialized in truffles for over 100 years.