Depuis de nombreuses années de grandes tables
françaises, européennes, étrangères,
nous font confiance ; pourquoi pas vous ?


Passion, savoir-faire, professionnalisme, éthique
sont les maîtres mots de notre philosophie.









OU PAR TÉLÉPHONE : +33 (0)4.76.05.21.07

Nous expédions à travers le monde
Truffes fraîches : Tuber melanosporum - Tuber magnatum
Tuber borchii - Tuber uncinatum - Tuber aestivum
1ère stérilisation Truffe noire d’hiver :
Extra – 1er choix – morceaux – pelures – brisures – jus - différents boitages
Truffe d’été : brossées - morceaux - jus
Truffes surgelées : Truffe Noire - Truffe d’été
Huiles aromatisées à la truffe - vinaigres balsamique agés


 

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Conservation / Use

Never forget that a truffle, of whatever variety, is a mushroom. Conservation is always tricky; too much humidity and mould appears. Fresh truffles have to be consumed very quickly. All truffles, and especially the Tuber Magnatum, lose weight and aroma quickly. Truffles are very volatile which is why they should never be left in the open air.

In order to preserve all their qualities in terms of smell and flavour, they should not be cooked for too long. The truffle is happiest when cooked at a low temperature or when sliced raw on a dish.

A few precautions are necessary to conserve them well.

Fresh truffles can be stored in the vegetable compartment of a fridge, but whether they have been brushed or washed you are advised to use them quickly.

If the truffle has been brushed but not washed, wrap it in absorbent paper and put it in a container. Place the container in the fridge. Wash the truffle with a little toothbrush just before using.

A washed truffle will keep for a shorter time then a brushed one but if it is vacuum-packed you can keep it for around 10 days in the vegetable compartment of a fridge.

You can also store it in a hermetically-sealed container (such as a sterilisation jar for example) in contact with eggs or rice; these foods will absorb the perfume of the truffle.

Truffles can be frozen but be aware that this alters their structure, making them less firm. They can be frozen whole, coated in goose or duck fat and placed in a jar. (Maximum one year) If sliced, place them on a tray before freezing. Then divide the slices up into several jars so you can defrost only the amount you need.

You can also make truffle butter and then freeze it.