The
olfactory complexity of truffles makes its celebrity all
over the world. Moreover, the truffle is rare and its appearance
still mysterious. This is the reason why the truffle is
often called the "black diamond".
There are many species of truffles, beyond the distinction
between white and black truffles.
Each
variety offers different gustatory qualities. Truffles can
be mostly found in Southern France, especially in Perigord,
Provence - where truffle is
called "rabasse" - and Burgundy.
As a mushroom, which lives in symbiosis with fauna and flora,
the truffle needs particular conditions to grow, in this
case oaks and even, but very seldom, thyme or lavender.
The truffle also represents the French way of life.
The
harvest of truffle is a hundred-year-old tradition. There
are two great manners to harvest truffles: pigs and dogs.
The pig adores truffles,
which it locates with its very sensitive smell, then searches
the ground with its snout until it unearths the mushroom.
The dog must be trained to become a truffle hound.
After
while, truffles are sold in typical and vivid markets, which
take place in villages and, where both ceremonial and professionalism
reigns because of the great value of truffles. Count on
around 600 Euros per kilo!
Finally,
the best way to appreciate truffle is definitively to taste
it. French gastronomy is bursting with succulent recipes
with truffles. The simplest is often the best: you will
perfectly appreciate the great savor of truffle with an
omelet. Nevertheless, truffles ideally suit with more sophisticated
cuisine such as foie gras. For example, Alain
Ducasse elaborates many of his specialties with
truffles.
