This “black diamond” of the gastronomy world is a subterranean fungus ( that grows at the foot of oak trees.
The region of the Vaucluse in Provence produces the most truffles in France (80%) and the Friday market in Carpentras at the foot of Mont Ventoux is the center for trading this prized fungus. Restaurant chefs, brokers and wholesalers from all corners of the world meet here to deal directly with the truffle hunters. Trading is done in ushed tone, tubers are wrapped in small bags, they are weighted on hand-held scales, and money is discreetly passed from buyers to sellers.
On my recent visit in Provence I tasted black truffle at a luncheon at the Maison de la Truffe in Menerbes. As an appetizer shavings were sprinkled on a tender green salad with chanterelles and for the main dish, finely chopped truffles were mixed with scrambled eggs. The luncheon was delicious especially served with a white wine from the Luberon. Truffles are also used to flavor olive oil.
|Scrambled eggs with Truffles at the Maison de la Truffe|
The truffle season runs from November to March.
Tag: Provence, black truffle, Carpentras market