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The Perigord truffle

The black gold of the Périgord!
Rare and exceptional product, you cannot not taste it during your stay in the Dordogne!
The truffle was born from the encounter between a soil, a tree and a mushroom.
The fungus cannot develop without a tree, which gives it the needed sugars. But it can't be any tree. Its preferred species are: Pubescent oaks - Green oaks -Hazelnut
But other species such as linden and chestnut trees can sometimes work too.
Amongst the hundreds of truffle species, the most sought after is the Tuber melanosporum: the black truffle of the Périgord!
The caveur (who looks for the truffles) can be helped by a dog, a pig or a fly.
How to taste it?
According to truffle enthusiasts, it is raw that it best reveals its flavours and aromas. Rappée or cut into thin slices just before being served, raw fresh truffles can be enjoyed on a slice of bread with salted butter, sprinkled with olive oil to accompany a salad, in cheese or with scallops.

 

Recipe for the famous truffle scramble:
Ingredients:
- 8 eggs
- 20g butter
- 4 tablespoons sour cream
- 32g fresh truffles or first boiling type truffles
- salt and pepper

Preparation:
Two or three days before the meal, keep the truffles and eggs in the same airtight box so that an exchange of flavours begins. One hour before the meal, break the eggs and add the thin slices of truffles to the eggs. Add salt and pepper before letting the mixture rest. Cook in a double boiler while stirring non-stop. When it’s done, just add the butter and cream to the mix.

Ready to taste!

 

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