preserved truffles

Summer and winter truffles from France, precious truffles, pelees, truffle pieces, pelure, puree

Trüffelkonserven Wenn man einiges beachtet kann konservierter oder sogar eingefrorener Trüffel sehr schmackhaft sein.
Trüffel sollte nicht zu lang mit den Speisen gekocht werden. Da der Trüffel sonst zu viel von seinem Geschmack verliert.
Konservierten Trüffel können Sie in Trüffelrührei oder in Trüffelrisotto verwenden.
Möchten Sie den Trüffel auf Ihre Vorspeise oder Ihrem Hauptgericht genießen, empfihlt es sich frisch gehobelten Trüffel zu verwenden.
preserved truffles Summer and winter truffles from France, precious truffles, pelees, truffle pieces, pelure, puree

With some regard, preserved or even frozen truffles can be very tasty.
Truffles should not be cooked too long with the food. Otherwise the truffle loses too much of its flavor.
Preserved truffles can be used in truffle scrambled eggs or in truffle risotto.
If you would like to enjoy the truffle with your appetizer or with your entree, we recommend using freshly planed truffles.

  • Plantin truffle supplier from the heart of Provence

    History of the building

    In 1930 Marcel Plantin founded the House PLANTIN based in the heart of Provence.
    Since its founding, the family has established itself as the largest provider of truffles in France.
    In 1986, Hervé Poron took over the house PLANTIN and developed the business continues strong. He exported special expertise abroad from the US to Japan via Singapore or the United Arab Emirates. Passionate lead Christopher Poron and his son Nicolas Rouhier today continues the work of Marcel Plantin.
    Well-known chefs such as Joël Robuchon, Benoît Violier or Yannick Alleno appeal all the house Plantin and provide its truffles and wild mushrooms in the upscale French cuisine.

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  • The history of truffles

    The history of truffles goes back to ancient times. At the time of the Greeks and the Romans, the truffle was prized for its aphrodisiac virtues and had its place on all major festivals.
    In the Middle Ages the truffle was described as satanic or evil because of its black color and growth below ground. And therefore forgotten.
    The revival, a few decades later, came by the Court of the Popes of Avignon, in the Vaucluse. This invited to their banquets and dined with truffle on.
    In the 19th century the truffle reached its golden age. By phylloxera as far as possible all the vineyards of Europe were destroyed. As horrible as it was for the growers, it has been a boon to the collector of truffles. Because the Barrens was ideal for the cultivation of truffles.

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