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Epicurean

Truffles

Written by Giles MacDonogh

Truffles

 

It is the second of March as I write and yesterday I finally put a monster to bed. I haven’t really thought about much other than this book for weeks, but in the middle of last month there was a little pause when I went on my usual February jaunt to the Domaine des Anges in Provence.

It is, as always, truffle season and I was getting good reports for the melanosporum, the local black winter truffles. Provence, rather than Périgord, is the source for sixty percent of these. My friend in the local village of Mormoiron, Bob Huddie, reported having eaten good things in January and February, but just before I left on 14 February, the weather warmed up and it began to rain. The last truffles of the season were consequently small (not much bigger than a cherry) and not as perfumèd as they might have been. They also shot up in price from €600 a kilo to nearer €800 locally, that means they would have sold for three-times that sum in Paris.

 

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Giles MacDonogh

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