The truffle, known as the “black diamond”, is a subterranean edible fungus that is harvested mostly in winter. Three conditions have to be met to ensure the optimum development of the truffle: a chalky soil, a Mediterranean climate and a host tree. The truffle is most commonly associated with the roots of oak trees but the level of production is uncertain, varying from one year to another.
The truffle is undeniably the jewel in the crown and the most symbolic of French gourmet products, lending a unique flavour to fine culinary skills.
Over the seasons, truffles are available in brushed and extra quality.
Summer truffles:
Scientific name: MELANOSPORUM
Origin : France or Italy, subject to availability
Storage: ambient temperature in a dry place
Weight: variable
Packaging: Glass jar

Winter truffles:
Packaging: Glass jar
Colour: Black