Truffle-hunting in Paris

fx

Sun, 14 Sep 2008 02:03:27 GMT

George, in fact I have an article ready to publish about truffle eating in Paris for all budgets. But the season for the black truffle starts in December, so I"ll give you the answer now. You must go to Terre de Truffe in Rue Vignon near la Madeleine square, and order the potatoes with truffles, it"s one of the best dishes I"ve had with truffles and they do it out of season too and the price is really affordable. Their website is http://www.terresdetruffes.com
Let me know how it goes!

George

Sat, 13 Sep 2008 14:13:38 GMT

Hi, I am going to Paris soon and was wondering if one can eat a bowl of pasta with truffles without having to go to a 5 star restaurant.

fx

Wed, 4 Jun 2008 13:33:01 GMT

Carmen, canned truffles can be used like fresh truffles but mostly for sauces. I recommend you try something simple such as boiled potatoes or toasted bread. Good luck!

carmen

Mon, 26 May 2008 12:28:54 GMT

I bought some truffles from a website here in the states. I noticed they come in water or seems like a black water (they are black truffles). I have not opened it yet because I don"t know what to do with them. Can you give me some ideas? Remember they are not dried there in liquid. I look forward to your advice. Warm Regards Carmen

fx

Mon, 18 Feb 2008 16:17:44 GMT

Gail these are amazing gifts you brought back from Paris - better than the Three Kings! Preserving a truffle is difficult, professionals do it in little jars with some water, but frankly the result is hardly impressive. Your best bet is to shave whatever is left and throw everything in an olive oil bottle. Use the peel as well. This will give you a ready source of intense truffle flavor for months. Good luck!

Gail

Fri, 15 Feb 2008 16:45:36 GMT

Your article is exceptionally accurate. I just returned this week from Paris with the exact same experience. We now have in our possesion two sensational truffles. They were vacuum sealed at Maison de la Truffle. He told us it would keep for l week or so. Once home we devoured the firts truffle, this weekend I have plans for the other...which will now include your sumptuous recipe for a souffle. But I would like to experiment with freezing a bit of the truffle without immersing it into any fat or butter. Do you have any suggestions that could later be applied to a whole truffle. Thx.