The Black Truffle

The truffle is an edible mushroom which grows underground and the truffle needs a tree to live, especially oak and hazelnut trees.

Today, there are almost thirty kinds of truffles that exist, but only eight of them can be eaten, the best of them being the Périgord Black Truffle.

Also called “The Tuber Melanosporum”, the harvest is done during 4-and-a-half months: from November to February.
The Périgord Black Truffle or Périgord Truffle “a botanic name” which doesn’t mean that the product comes from this region, indeed, it can be harvest in South-West of France, in Spain or in Italy for example.

A bit of history

The Black truffle crossed through history since Antiquity until the First World War passing by Middle Age, but the truffle wasn’t used well because it was accompanied with too many spices. Put apart for some time, it’s during the Renaissance that truffle became ordinary during princely parties.

Then, First World War caused a decrease of the production because rural population became lower and lower. The truffle production was relaunched in the 60’s - 70’s with planting programs.

A winter harvest

During the winter period, the black truffle reaches its apogee and can be harvest, especially from mid-December to mid-January, at this period it is tasty and well perfumed.

The smell of a truffle underground isn’t detectable by men; they need a finer smell of an animal; truffle dog, pig or even a fly.

Then, begins the gourmet markets and professionals meetings where the most beautiful black truffles are sold and where the greatest chiefs come to buy some truffles for their new menus.

These truffles markets highlight and increase the visitation of villages known for their truffles such as: Montagnac, Valréas or Carpentras.

Standard UNECE FFV-53

In 2006, the United Nations Economic Commission for Europe established a standard in order to make the international commerce easier, to encourage the production of quality products, to improve the profitability of producers and to protect the consumers’ interests.

The truffles sold need to be complete, healthy without breaks, they need to have the smell, the taste and the colour specific to their species.

They also need to be clean, brushed without parasite and rot and they need to weight more than 5 grams.

Truffles are also classified in three categories:

-    Extra category: High quality truffles with a weight of 20 grams or more. They need to be rounded, more or less regular. The size is determined by the weight of the fresh truffle.

-    Category 1: regroups good quality truffles. They can have some defaults with a weight of 10 grams or more.

-    Category 2: All the other truffles that weight more than 5 grams.

Chef Thomas Eudier from restaurants “La Voile” and « Le Cinq » particularly appreciates this product. He will propose a “Truffle only Menu” on Wednesday 8th February 2017 in La Clusaz.