Winter Black Truffle

The Winter Black Truffle (Tuber melanosporum) is the most celebrated of all truffles, revered by chefs and gourmands as the pinnacle of truffle cuisine. Harvested in the heart of winter, it is distinguished by its deep black, warty exterior and a striking jet-black gleba veined with fine white marbling.

What defines the Périgord truffle is its powerful, intoxicating aroma and incomparable depth of flavor. Earthy and luxurious, it releases notes of cocoa, forest floor, roasted nuts, garlic, and subtle musk. Rich yet perfectly balanced, its taste lingers on the palate, transforming even the simplest dish into an extraordinary experience.

How to enjoy it:

• Shave generously over fresh pasta, risotto, or soft-scrambled eggs.
• Fold into butter, cream, or mashed potatoes for pure elegance.
• Finish meats, game, or delicate sauces just before serving to preserve its aroma.

A true winter jewel, the Périgord black truffle embodies refinement, intensity, and timeless culinary prestige.