Not long ago, we were invited by Xavier, a charming Périgord native from a long line of generations. “J’ai une truffière… would you like to come and have a look?” As truffle enthusiasts long before it became trendy, we didn’t need to think twice.
Xavier lives in a beautiful old house in the classic Périgord style, with stone walls and wisteria gracefully winding across the façade. Spring was in the air, and wildflowers were blooming everywhere. A perfect day to uncover the secrets of the truffle.
Xavier led us to his truffière — a patch of woodland where his ancestors once planted oaks and hazels. Their roots had been inoculated with spores of Tuber melanosporum, the famous black winter truffle.
Our first question: how exactly does a truffle grow? Xavier explained that the truffle lives in symbiosis with the tree roots. In exchange for sugars, it helps the tree absorb minerals and water. Truffles grow slowly, between 5 and 30 centimetres below the surface, and ripen in winter.
Not every tree produces truffles. Sometimes it takes ten years before the first one is found. And even then, it remains part science, part experience – and above all, luck. “You need to look closely at the brûlé – the bare ring around a tree. That’s where the finest ones are often hiding,” Xavier smiled.
“How do you find a truffle?” we asked, intrigued. In the past, people used pigs, which adore the scent of ripe truffles. But they were rarely willing to part with their find. These days, truffle farmers bring trained dogs, experts in detecting the smell of the black truffle.
And for good reason — truffles are among the most expensive delicacies in the world. The price for top-quality black truffles can reach €1200 per kilo. Most weigh between 20 and 80 grams, though some can reach 200 grams or more.
Want to get a taste for truffle quickly? Try fresh tagliatelle with cream sauce and truffle shavings, truffle risotto, creamy brie with truffle, and of course, the classic truffle omelette. And don’t forget beurre à la truffe — delicious on crusty bread.
After the tour came the highlight: a tasting with cheese, bread, and a glass of Pécharmant wine. The scent of fresh truffle is almost indescribable — earthy, spicy, and utterly irresistible.
Xavier’s tip: store a fresh truffle wrapped in kitchen paper in a sealed jar in the fridge. Or keep it with eggs — they absorb the aroma beautifully. The most delicious omelette you’ll ever make!
Curious to uncover the secrets of truffles?
Xavier offers guided tours in French or English, followed by a delicious truffle tasting.
Reservations:
Directly with Xavier: +33 (0)7 76 05 24 15
Email: [email protected]
Via his website: www.materrepremiere.fr
Or by contacting us directly.
Address:
Lieu-dit Gentillou
24140 Saint-Martin-des-Combes
