The black diamonds that make gourmets salivate! Mysterious, demanding and capricious, the truffle stalks itself, is displayed in the markets and delights the palate which stirs up all desires. Read more about Truffles hunting in France!
It is a fungus that grows underground inside the roots of trees, fairly rounded in shape, black on the outside and black and white on the inside. The white part corresponds to the lamellae of the fungus and the black part to the spores. You should know that there are about 80 varieties of truffles including Tuber Melanosporum, the queen of the truffles (Black Truffle) and Tuber Brumale.
Not a lot of difference, is it? And yet the first is worth 1000 € per kilo and the second 400 € per kilo. A luxury product in both cases, but they don’t have the same scent or the same use.
- Brumale differs from melano (I call them by their little names now) by its color, a little more charcoal on the outside. Inside the white veins are larger and the color is no longer intense black but more chocolate. It also has a tendency to flake off. They are not used for the same thing. Both are good of course, but the melano does not support cooking very well. We put it on at the last moment. The brumale will be used for cooked preparations: for poultry stuffing for example (we make the stuffing the day before to let the truffle flavor the preparation as much as possible).
- There is also the aestivum (white truffle), the summer truffle that is harvested from May and throughout the summer. It has a slightly buttery scent.
For truffles hunting in France, there are pockets of truffle growth throughout France, the largest being in the south and east of the country.
1. Périgord or black truffles
As mentioned above, they are one of the most expensive edible mushrooms in the world, highly regarded for their flavor and smell. They grow on oaks and hazelnuts in the regions of Vaucluse, Alpes de Haute Provence, Drome, Gard, Lot and, of course, Périgord. Check out the portrait of Sandra, one of our guide in Dordogne Valley.
2. Brumale truffle or winter truffle
As we mentioned it is slightly less prized, grows in the same regions as black truffles and is known for its sweet peppery taste.
3. Burgundy or Champagne truffles
It has a strong smell and flavor and grows well in areas that have calcareous soil, such as the Loire, Burgundy and Champagne.
4. The Lorraine truffle
It has a unique smell to love or hate, a slightly bitter taste and grow in Provence, Lorraine, Loire and Burgundy.
In all regions described above, depending on the season, truffle hunting is organized. It is really a Truffle hunting mainly takes place in the wild forest or in a “truffière”: presented as follows: a land planted with oaks, fenced and double-locked by the owner. They aim to grow black gold Truffle “Melano”. As the parameters are multiple and the combinations infinite, the results are quite random.
Watch the following hunting in the wild bush.
A fresh truffle just harvested can be kept for ten to fifteen days maximum in the refrigerator.
To make the most of it:
Start by putting it in a Tupperware-type box with eggs overnight and the next day, make a hard-boiled egg with little bits of butter, yummy, to die for. Then put it in a bottle of walnut or hazelnut oil, for example, and leave it there for 48 hours. At the end of this time, the aroma will be concentrated in this magical walnut oil, used with the first dandelion shoots for example. After 48 hours, don’t be impressed by the moldy side of the truffle in the oil. These are not molds but the mycelium of the truffle. It’s natural. You just need to strain the oil and wipe the truffle with a paper towel.
You can also put it in a jar of “crème fraiche” for 24 hours; it will be divine with potatoes, soup …
You can also freeze the truffles: Rather than simply freezing them, here is a great simple recipe: cut all the truffles into pieces of about ten grams. Put in the freezer until the next day. The next day melt butter. When it is warm, put the truffle in the melted butter, and put everything back in the freezer. Your truffle is enclosed in a shell of butter, a bit like a kinder surprise. Too good isn’t it?
Finally, a very simple tasty recipe: The scramble eggs truffle: for a 30g truffle well scented you can put 10/12 eggs without problem. The best method: scramble in a “bain-marie”.
Even if you don’t splurge on take-home mushrooms, French markets are a great way to get up close, sniff, and maybe taste a few of these edible beauties. These markets are also home to many events related to the truffle such as: masses of truffles, giant truffle omelet making competitions and truffle hunting demonstrations.
Finally, the easiest way to make the most of the winter truffle season in France is to watch out for French truffles on restaurant menus. We won’t offer you whole black truffle on the menu, but look for truffle dishes (“with truffle”) to taste their distinctive and delicious flavor.
I hope you enjoyed this tips on Truffles hunting in France! Check out this great itinerary, Family Getaway in Bordeaux and Dordogne, including the famous truffle region of Dordogne and ask us to create your truffle hunting experience!
