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FRESH TRUFFLES
Explore our range of fresh truffles, from diverse varieties, available year-round to elevate your dishes with unparalleled flavor and sophistication.

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truffes-noires

BLACK TRUFFLE

The Périgord black truffle or tuber melanosporum, is known worldwide for making a big appearance on the tables of Chefs. For a long time, it has been the “black diamond” of gastronomy, with its notes of undergrowth and musk which enhance the flavors of our preparations. Everyone agrees that its taste is incomparable, because it is an exceptional dish. The black truffle is found in France, Spain, Italy, and even Australia and Chile.

BLACK TRUFFLES
tuber-magnatum-pico

WHITE TRUFFLE FROM ALBA

The Alba white truffle is the rarest of truffles. It is a wild truffle, which grows according to nature, making it very coveted. It is mainly found in Italy, in the Piedmont region. Its ocher appearance gives it the appearance of a jewel and its flesh has a pretty white veining. Its taste is different from its counterparts because it has notes of fresh garlic, or even cheese.

WHITE TRUFFLES
tuber-aestivum-entiere

SUMMER TRUFFLE

The summer truffle grows under the same trees as the black truffle, its sister. Every summer, it delights our taste buds with a taste of fresh mushrooms and hazelnuts. It adds crunch to our plates and even if its aromatic intensity is less important than that of the black truffle, it is a seasonal product that fully satisfies Chefs and individuals. The summer truffle is mainly found in Europe.

SUMMER TRUFFLES
truffe-bourgogne

BURGUNDY TRUFFLE

The Burgundy truffle is similar to its sister, the summer truffle, with a taste of hazelnut and mushroom. On the other hand, this one is more intense. It is a truffle which develops more in altitude and is mainly cultivated in Italy and in the countries of the East. Its appearance is very similar to the tuber aestivum at the end of the season, with white veining and brown flesh.

BURGUNDY TRUFFLES

COMPLEMENTARY QUESTIONS

The various varieties of fresh truffles

There are several varieties of fresh truffles, known for their unique flavors. First, the famous Périgord black truffle , the tuber melanosporum, a great ally of gourmet meals. Another variety of truffle famous for its prestige and rarity, the white Alba truffle known as tuber magnatum pico. The summer truffle or tuber aestivum accompanies us from June to August with its freshness and subtlety. In the fall, a new variety comes to accompany our recipes, the Burgundy truffle or tuber uncinatum. These 4 varieties are currently the most consumed, fresh, in season.

How to prepare fresh truffle in the kitchen?

To prepare the truffle in a way that highlights its flavors, you must of course take its variety into account. For example, you absolutely must not heat Alba white truffle and summer truffle, which must be added after cooking. The black truffle , on the contrary, is a truffle that can be cooked. Tuber melanosporum can be added at the end of cooking to many dishes, because heating it slightly will bring out its aromas.

How to store fresh truffles?

Upon receipt, it is recommended to wrap each truffle in absorbent paper, which will be changed once a day. Then, place the truffles in an airtight box and place them in a cool place, between 2°C and 4°C, such as the vegetable drawer of the refrigerator.

How to eat fresh truffles?

Fresh black truffle can be enjoyed in various ways. It goes perfectly with starchy foods, certain vegetables like asparagus and meats. It can be eaten raw or lightly cooked in your hot preparations.

How to clean fresh truffles?

To clean fresh truffles straight out of the ground, you need to use a brush with firm but not too hard bristles and brush the truffle delicately under a jet of cold water.

How do you know if the truffle is good?

You can measure the quality of your fresh truffle by its appearance, very black for black truffles , dark brown for summer and burgundy truffles and cream for white Alba truffles. The truffles should feel firm in your hand and smell pleasant. Once cut, the truffle should be marbled with white and its flesh should be smooth.

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