Truffles & Mushrooms

The White Truffle – Tuber Magnatum Pico

The white Alba truffle is harvested mainly in Italy. Its color is pale yellow or even ochre. The white truffle has as intense flavor that reminds the taste of pepper and garlic. Being the rarest and the most sought after species in the world, the white truffle is also the most expensive.

The Summer Truffle – Tuber Aestivum

Known as the “Saint Jean truffle”, is harvested in France but also in Spain & Italy. It has a similar skin as the one of the black truffle but is generally bigger and firmer. Its flesh is white at the beginning of the season and becomes brown at the end of the season, remaining clear though. It has a fine and light smell of mushroom and undergrowth and a slight taste of hazelnut.

The Winter Truffle – Tuber Melanosporum

The black winter truffle, also known as “the black diamond of the kitchen” or the black truffle of Périgord is harvested in France but also in Spain, Italy or Australia. With a more or less rounded shape, its size can reach or even exceed the one of an apple. Its taste is very delicate and sophisticated. The texture is soft and crunchy at the same time

Fresh, Dry & Frozen Mushrooms

Chanterelles, morels, porcini, girolles… But also chestnuts and wild berries… the best selection of products from the world’s forests. Can be used to cook very tasty dishes, simple and easy (quiches, sauces, stuffing, risottos, omelettes, pasta) and to pair with meat or fish as well.