From The Markets to The Table

We obtain our supply of black winter truffles from the markets of Provence. These are held every year between December and March: the period during which black diamonds are harvested.

As the Chef, Christian Etienne, wrote in his book “The Magic of Truffles”, a good quality truffle can be identified by its maturity and not by its appearance.
A ripe truffle is firm to the touch and black on the outside, whereas, on the inside, it should have white-coloured veins on a dark brown or black background.
This can be checked by making a small incision with a knife.
And, of course, it is always a pleasure to hold a truffle in your hand, to feel it, to smell…. and, to devour it with your eyes, a foretaste of the joys to come.

It is always a special event buying truffles – but, it is also an art.
Experience is required to make the correct choice and there is also a small amount of luck involved. And know-how is needed to “work” the truffle, cook it, combine it… and get the very best out of it.

It is this authentic “truffle art” which you will find in all the products created by Christian Etienne for Truffières de Rabasse.