Truffle paste, ready to use, is ideal to incorporate into sauces and other preparations, such as fresh cheese to spread on toast or slices of toasted country bread for a successful aperitif. It goes very well with eggs, risottos, vinaigrettes... A magical product for many uses! 

Truffle already finely chopped, easily paired with sauces, soups, etc.

Tasting advice
Perfect for your risottos, pasta with truffles or mashed potatoes

Ingredients
Black truffles (tuber melanosporum), black truffle juice, salt

Storage
Dry and away from heat.

Once opened, keep cool and consume quickly.

The right amount
(per person)
for tasting: 10-15 g

This sunflower oil flavored with black truffle will be suitable for the preparation of all your sauces (vinaigrette, mayonnaise...), but will also flavor all your hot preparations such as mashed potatoes.

This white truffle flavored sunflower oil will be suitable for the preparation of all your sauces (vinaigrette, mayonnaise...), but will also flavor all your hot preparations such as mashed potatoes, risottos or pasta.

The essential accessory for truffle lovers. Our stainless steel mandolin is ideal for cutting fresh truffles, but also whole truffles and pieces of canned truffles. Its wooden handle makes it easy to hold and use. Adjustable, dishwasher safe, it's the item you won't be able to do without.

The smooth and thin blade of the mandolin is made of stainless steel, which guarantees impeccable cutting quality. It is possible to adjust the thickness of the slices using its adjustment screw according to your wishes: from 0.2 to 3 mm for very thin or rather thick slices to satisfy all the desires of truffle lovers.

The stainless steel mandolin with an olive wood handle can also be used to slice raw vegetables, make Parmesan shavings or even chocolate for those with a sweet tooth.

Known as the “black diamond of the kitchen” or the Périgord truffle, this prized delicacy is harvested in France, Spain, Italy, and Australia. Typically rounded in shape, sizes can reach or even exceed that of an apple. The skin matures from deep red to dark brown or black, while the flesh transforms from pale yellow to black, veined with striking white marbling when fully ripe.

Its aroma is powerful and unmistakable, reminiscent of damp forest floor, earth, humus, and wild mushrooms. On the palate, it offers a balanced texture soft yet slightly crunchy with a subtle, refined flavor that elevates every dish.

Season: mid-November to March

Tasting Notes:
Ideal paired with eggs (omelets, scrambled, or boiled), pasta, risotto, game, fish, poultry, or meats, where its aroma and flavor can truly shine.

Storage & Handling:
Store fresh truffles in the refrigerator (2–5°C) in an airtight container lined with absorbent paper, changing the paper daily. Consume within 7–10 days for optimal flavor.

Recommended Serving Amount (per person): 15-20gm