When it comes to fine cuisine, there are a multitude of recipes developed by the great chefs. That is why we have limited ourselves to a few suggestions and two basic recipes.

We leave it to you to discover the delicate flavor of this "jewel".

Our suggestions: cook the truffle as little as possible and avoid strong seasonings (mustard, vinegar, etc.).

The truffle goes best with neutral foods (potatoes, fresh pasta, eggs, etc.).

Make sure you prepare your sauces at least 12 hours before you serve them (reheat them at the last minute).
Olive oil and fresh cream are very good with truffles.

Conservation: As you receive your truffles, open the bag and dry them. If you don¹t want to eat them the same day, keep them somewhere cold (4°C) in a closed box, wrapped in some absorbing paper, but not more than one week. However, you must know that the longer you keep your truffles, the less taste they will have.
You can freeze truffles for a maximum of six months. To do so, follow the instructions above and then wrap them in aluminum foil. Put them in a hermetically-sealed container and freeze them.