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TRUFFLE
The ancient Romans, who most often baked them in red wine, searched for truffles and ate them with gusto.
The most common type, black truffle, is used to flavor pasta, risotto, omelets or foie gras.
Bestsellers
Artichoke spread with summer truffle - 100g Tartinable d'artichaut à la truffe d'été Enjoy this original recipe of artichoke mixed with the softness of summer truffle in...
Boudins de Toulouse with truffles from Périgord Petit Boudins de Toulouse avec Truffes du Périgord Delicious small candied sausages that diffuse into your palate all the...
This unctuous cream from the Bernard Marot workshop is made with the famous Brie de Meaux, an emblematic French cheese, and enhanced with the subtle aromas of summer truffles,...
Confit of onions with truffle (1%) 90g Confit d'oignons à la truffe Here is the perfect accompaniment to your goose or duck foie gras: thin slices of caramelized onion with a...
Mustard with truffle 100 g Moutarde à la truffe Grainy mustard with grain and truffle smell as a bonus. This mustard will delight the gourmets to accompany your meat or other...
Olive oil with black truffle Huile d'olive 97,5%, truffe noire 1,5% ( Tuber melanosporum), arôme 1%. For most gourmets, this olive oil-based and black truffle product will...
Parmesan sauce with truffle - 170gr Sauce Parmesan à la Truffe (5%) - 170gr
Rural pork terina with truffle juice from Perigordu 180g Terrine campagnarde au jus de truffes du Perigord Here is a rural terina that will not leave you indifferent. Because...
