Our “Truffes de Bourgogne”
Our truffles are found thanks to the innate skill set of our dogs, the Lagotto Romagnol. When we pick them up, we are sure that they are mature because the dogs will only smell them if they are. The truffle hunting season takes place during fall. The “Truffe de Bourgogne” is black with grainy peridium. Its flesh is brown. It is more thoroughly enjoyed uncooked.
The truffle shares its aroma best when in contact with food. For example, if you put an egg and a truffle in a sealed box for 24 hours, the yolk will smell of truffle for your omelettes.
Priming :
Our truffles can be stored for many years because we plunge them fresh into 50° Cognac. You can use a truffle and simply close the jar (because there is no sterelisation) as long as the truffles are still submerged in the cognac. You can use them in any meal that uses alcohol. There are an incredible amount of recipies with truffles, but if you want to download some you can here.
More generaly :
Truffles must be washed, brushed, and then patted dry. We do this process before selling our truffles or cooking with them. Every part of the truffle is delicious, but the flesh is the more tasty part. If a part of the truffle is damaged, just cut that part off with a knife and you can continue to preserve it. Truffles are firm but it is made up of a lot of water, so the conservation is delicate like a mushroom or a fruit.
There are 4 main ways to keep truffles:
- Fresh :
Conservation max 8 days in the fridge. You need 10gr per person.
The best to preserve the truffle is under vacuum with paper towels around the truffle. You need to change the paper towels every 2 days. You can also preserve the truffle in a jar with some rice under truffles. The rice absorbs the humidity. We can change the rice after 4 days.
- Sunflower oil :
Conservation maximum 8 days in the fridge. You need 10gr per person. Put the truffles in a glass jar and cover with sunflower oil. The oil changes a little bit the structure of the truffle but not the taste, with this you will make nice seasonings.
- In 50° Cognac :
Conservation for many years. You need 5gr per person. Put the truffles in a glass jar and cover with cognac. Cognac is a good ally in cooking, it’s a perfect pairing with the Burgundy truffle. The truffles give its taste to the Cognac after 3 months.
With time, truffles are softer but the taste of the mixture won’t change. By cooking, the alcohol evaporates and the taste of the truffle stays. The best is to cook them with meats or terrines. You can also use the Cognac to flambé or for a terrine with fois gras.
- Frozen :
Conservation for a few months. The best way to freeze the truffle is in the way that you are going to use it. It’s rare to use truffle as a whole, we usually will cut slices or shavings. We cut the truffmes and then we freeze them in a greaseproof paper before put them in a vacuum sealed bag.
We can also make truffle butter to be frozen (30% of truffles and 70% of butter).