TRUFFLE & CAVIAR
The ancient Romans, who most often baked them in red wine, searched for truffles and ate them with gusto.
The most common type, black truffle, is used to flavor pasta, risotto, omelets or foie gras.
Brands
Artichoke spread with summer truffle - 100g Tartinable d'artichaut à la truffe d'été Enjoy this original recipe of artichoke mixed with the softness of summer truffle in...
Boudins de Toulouse with truffles from Périgord Petit Boudins de Toulouse avec Truffes du Périgord Delicious small candied sausages that diffuse into your palate all the...
Confit of onions with truffle (1%) 90g Confit d'oignons à la truffe Here is the perfect accompaniment to your goose or duck foie gras: thin slices of caramelized onion with a...
Grilled zucchini truffle flavors Courgettes grillés saveur truffes
Olive oil with black truffle Huile d'olive 97,5%, truffe noire 1,5% ( Tuber melanosporum), arôme 1%. For most gourmets, this olive oil-based and black truffle product will...
Rural pork terina with truffle juice from Perigordu 180g Terrine campagnarde au jus de truffes du Perigord Here is a rural terina that will not leave you indifferent. Because...
Parmesan sauce with truffle - 170gr Sauce Parmesan à la Truffe (5%) - 170gr
Scallop shell terrine with summer truffle - 100g Terrine de coquille Saint Jacques à la truffe d'été.