Producing the jewel of French gastronomy is a long and uncertain process. Quantities available are limited, and the black truffle season lasts only a few months (from late November to March).
Truffle production requires technique, humility and patience. Maison de Garniac accompanies you in your (re)discovery of fresh truffles, an exceptional product that enhances your moments of sharing.
The black truffle leaves an unforgettable mark and arouses great culinary emotions.
10/15 grams of black truffles per person are enough for an unforgettable meal. To focus on price per kilo is, in our view, to miss the essential point: fresh truffles have a unique gustatory power.
Like many exceptional products, truffles don’t require a great deal of sophistication to prepare. In our opinion, there are two essential rules:
A fresh washed truffle (cleaned before you buy) can be kept for around 7 days.
Once you’ve received your vacuum-packed truffles, we advise you to open the bag and place them in a refrigerated place, in an airtight box, surrounded by absorbent paper, to be changed every day.
If you don’t want to eat your truffles in the next few days, you can freeze them, preferably vacuum-packed, but the truffle will lose its crunchiness. Tip: do not thaw, but grate frozen.
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