Preserve the Bourgogne truffle

The Bourgogne truffle season generally begins in mid-September and lasts until winter. At La Maison aux Mille Truffes we like to explain this fragile product, its scent, its seasonality and the best ways to use it in cooking.

The Bourgogne truffle is delicate: it reveals its aromas better when it is worked gently, without heavy cooking.

To fully enjoy its fragrance, the ideal is to combine it with a fatty substance which naturally fixes the aromas: butter, cream, oil or mild preparation.

Alcohol can also capture some of the aromas and allow long storage. This method should be understood as culinary and conservation advice, not as promotion of online sales.

Preserved in this way, the truffle can be used occasionally in sauces, terrines or gourmet preparations, using precise dosages.

It is possible to use both the truffle and a small quantity of the preserving liquid, depending on the recipe and the desired balance.

From starter to dessert, Bourgogne truffle is discovered above all through experience, advice and tasting at La Maison aux Mille Truffes.