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Fresh Truffles

Black Truffle, White Truffle, Summer Truffle ... 11 months out of 12, from May 1st to March 31st of the following year, CAVIARPASSION.com responds to the strong demand of many of you by offering you truffles of quality as well as products around the truffle that you will enjoy throughout the year as well as our caviars. Prices will be set every Monday morning until the following Sunday, the courses of the Truffle may vary from week to week, especially for the Black Truffle of Perigord in high demand at the holiday season.

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Truffle

The Truffle is a mushroom which is to be found in calcareous soil with low acidity. There are several varieties of truffle. The most sought-after is the Perigord black truffle, but it’s not alone. People also talk of the white truffle and the grey Burgundy truffle and (wrongly!) of the Chinese truffle. Currently, the truffle undeniably has an image of modernity. Over the last 10 years, several great French and Italian chefs have put it at the centre of some of their dishes. Ten years. Just long enough for recipes and savoir-faire to have become part of the history of the truffle. But not so long that the truffle’s presence has become commonplace in restaurant menus or in the home. No doubt cooking with truffles is a sign of modernity (even boldness) and of irreproachable elegance. You will see (in our Magazine articles on the truffle) that the real value of this mushroom – known about since time immemorial – has only been truly appreciated these last few years. Unlike Foie Gras and Caviar which long ago acquired their ‘stamp of approval’. You will be able to find here everything you need to know about choosing, preparing and presenting truffles. From A to Z. Everything to help you discover, or re-discover, this exceptional delicacy.The Truffle is a mushroom which is to be found in calcareous soil with low acidity. There are several varieties of truffle. The most sought-after is the Perigord black truffle, but it’s not alone. People also talk of the white truffle and the grey Burgundy truffle and (wrongly!) of the Chinese truffle. Currently, the truffle undeniably has an image of modernity. Over the last 10 years, several great French and Italian chefs have put it at the centre of some of their dishes. Ten years. Just long enough for recipes and savoir-faire to have become part of the history of the truffle. But not so long that the truffle’s presence has become commonplace in restaurant menus or in the home. No doubt cooking with truffles is a sign of modernity (even boldness) and of irreproachable elegance. You will see (in our Magazine articles on the truffle) that the real value of this mushroom – known about since time immemorial – has only been truly appreciated these last few years. Unlike Foie Gras and Caviar which long ago acquired their ‘stamp of approval’. You will be able to find here everything you need to know about choosing, preparing and presenting truffles. From A to Z. Everything to help you discover, or re-discover, this exceptional delicacy.