Choosing the right truffle products
From fresh truffles, to preserved truffles as well as truffle-infused products, our experts are sharing their best tips on how to make the most of this unique flavour. Learn how best to choose them. Take inspiration from our selection of both classic and more unusual products so you can discover the pleasure truffles bring, whatever the occasion!
Truffles: An essential part of French heritage
Originating from the symbiosis of a "truffle" tree and a mushroom, the truffle is a rare mushroom which, depending on the variety is extremely hard and at times, impossible to cultivate. Banned throughout the Middle Ages, it was first served at the table of crowned heads under Francis I, never to leave again. Today the truffle sits among the greatest gastronomic pillars, and is especially prominent in France. Truffles can be found in both the North-East and the South of France where they are considered to be a speciality.
The Cave Truffe decided to set up in Provence the best region for the French harvest, and offers a range of exquisite truffle-based products. Developed in partnership with Michelin-starred French MasterChef, Christian Etienne, these tasty snacks and savoury spreads aim to give "deeper soul to your recipes."
The different varieties of truffles
Although there are more than a hundred different truffles around the world, only a few varieties stand out for their rich flavours. Particularly notable are Périgord black truffles with their deep forest aromas, the highly prized Alba white truffles with notes of garlic, winter truffles with their musky perfume, not to forget Bourgogne truffles with a more delicate flavour.
The Maison Artisan de la truffe are experts in this field and have chosen to highlight summer truffles (Tuber aestivum). This variety is distinctive for its subtle forest and hazelnut aromas that leave a wonderfully long-lasting flavour on the palate. Easier to find and more affordable, the Maison offers a product range, packed with a wealth of different flavours.
Choosing your truffle products: Tips from our experts.
Thanks to their naturally concentrated aromas, truffles can be used sparingly; a few shavings or small pieces are all that’s needed to add flavour to a dish. The same goes for oils, sauces and other condiments that help to make this black jewel accessible for everyone.
You also need to be aware of the raw ingredients used in the composition. The highest quality ingredients such as Peloponnesian extra virgin oil or foie gras from an entire Périgord duck will provide still richer and more exciting flavours on the palate.
Our selection of classic and more unusual truffle-based products
Truffles are a cornerstone in French gastronomic heritage and some producers are going even further, using them in more unusual combinations such as ketchup that is sweet yet spicy and with wonderful truffle aromas. Artisan de la Truffe has also been bold in producing its celebrated hazelnut pralines from Piedmont. "The power of the roasted hazelnut, combined with the subtle scent of summer truffles and gourmet notes of white chocolate make this an irresistible recipe".
These original recipes complete our range of must-have products as part of our La Grande Epicerie de Paris brand, which include our appetiser almonds, cashews and macadamia nut snacks, all produced in France.
Cooking and potting fresh truffles
Do you know how? Fresh and potted truffles are used for very distinct cooking purposes. Heat tends to reveal the aromas of preserved truffles "Giving off their greatly sought-after fragrance. Perfect added to sauces and in hot dishes, to enhance fish, meat and poultry " recommend the team at Artisan de la truffe.
To help you make your choice, it's important to note that truffles goes well with most foods with neutral flavours. “Potatoes, eggs, rice and pasta will all capture their aroma”.
Renowned for being complicated to cook, fresh truffles are best used at the end of the cooking process and if possible, over a gentle heat. More delicate white truffles are best consumed raw.
Réputée pour être sensible à la cuisson, la truffe fraîche s’utilise de préférence en fin de cuisson, et si possible à feux doux. Plus délicate, la truffe blanche se consomme quant à elle crue. On ajoutera quelques lamelles fines au moment du dressage.
Thanks to our experts’ advice, cooking with truffles has never been so simple! Take inspiration form this month's recipe of truffle and ricotta ravioli, for you to make in just five easy steps.
Ingredients to serve 4:
- juice of 1/2 lemon
- 150 g of ricotta
- 50 g of freshly grated parmesan
- some parmesan shavings to serve
- 1 tablespoon of chopped hazelnuts and extra to decorate
- 1 potted whole truffle from Artisan de la Truffe
- some sprigs of roquette
- olive oil
- fleur de sel
- ground pepper
1 -Clean the turnips and remove their roots, cut them into very thin slices using a mandolin. Soak the slices in water with the lemon juice.
2 - In a bowl, mix together the ricotta, parmesan, hazelnuts, a little olive oil, salt and pepper. Grate 1/3 of the truffle and add to the mixture.
3 - Boil a little water in a saucepan or frying pan. Add the slices of drained turnip until they become translucent.
4 - Place half of them onto plates. Add a teaspoon of the ricotta-truffle mixture to each of them. Encase them using the rest of the turnip slices.
5 - Finely shave the truffle using a mandolin and place the shavings on top of each of the ravioli. Grate the rest onto the ravioli, along with the parmesan shavings and sprigs of roquette. Serve immediately.