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Truffle preserves

Summer and winter truffles from France, noble 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.
Truffle preserves Summer and winter truffles from France, noble truffles, pelees, truffle pieces, pelure, puree

If you pay attention to a few things, preserved or even frozen truffles can be very tasty.
Truffles should not be cooked with food for too long. Otherwise the truffle will lose too much of its taste.
You can use preserved truffles in truffle scrambled eggs or in truffle risotto.
If you would like to enjoy the truffle with your starter or main course, we recommend using freshly shaved truffles.

  • Plantin truffle supplier from the heart of Provence

    The history of the house

    In 1930 Marcel Plantin founded the PLANTIN house based in the heart of Provence.
    Since its founding, the family business has established itself as the largest supplier of truffles in the whole of France.
    In 1986, Herve Poron took over the PLANTIN company and further developed the business. He exports special expertise abroad from the USA to Japan via Singapore or the United Arab Emirates. Christopher Poron and his son Nicolas Rouhier passionately continue Marcel Plantin`s work today.
    Well-known chefs such as: Joel Robuchon, Benoit Violier and Yannick Alleno all appeal to the House of Plantin and offer its truffles and wild mushrooms in upscale French cuisine.


    copyright text: truffe-plantin.com

  • The history of truffles

    Truffles are edible mushrooms

    The history of truffles goes back to ancient times. At the time of the Greeks and the Romans, the truffle was valued for its aphrodisiac virtues and had its place at all major festivals.
    In the Middle Ages, the truffle was considered satanic or evil because of its black color and growth underground. And that`s why it`s been forgotten.
    The revival, a few decades later, came through the Court of the Popes of Avignon, in the Vaucluse department. They invited people to their banquets and served truffles.
    In the 19th century, the truffle reached its golden age. Phylloxera destroyed most of Europe`s vineyards. As terrible as it was for the winemakers, it has been a blessing for truffle collectors. Because the fallow land was ideal for growing truffles.


    copyright text: truffe-plantin.com