THE HISTORY OF THE HOUSE
The town of Thiviers welcomed a new business... It was right in the middle of the Périgord truffle-growing region that Mr. Bouton and Mr. Henras decided to settle down to start their wholesale business of mushrooms and fresh truffles that they then named “Maison Bouton & Henras”.
At that time, the truffle was consumed in quantity and French production was growing, it was sold on the markets alongside potatoes and turnips. It is in this decorum that the history of Maison Truffes Henras 1820 was born.
Over the following years, the craze for the tuber grew, the Maison Bouton & Henras moved to Périgueux while a dilemma appeared.
"How to transport and fulfill orders throughout France while guaranteeing impeccable quality?"
A few years earlier, and more exactly in 1795, a certain Nicolas Appert, confectioner by profession and inventor, found a revolutionary means of preservation, which he called canning . The method makes it possible to preserve a food product in a stable state over time.
Mr. Appert uses wide-mouthed glass bottles in which he places the product to be preserved. These bottles were then sealed with wax and heated in a water bath for the time necessary for sterilization.
Maison Bouton et Henras was the first to take an interest in canning, it even went further by seeking to improve the canning method. At that time, the House was the first to apply this method of conservation to truffles.
"The Bouton and Henras experts will succeed in preserving the aromatic bouquet of the fresh truffle in the preserves and develop the signature taste of the Henras truffle preserves."
This discovery, associated with the generalization of restaurants, the development of the railway and the growing enthusiasm for the black truffle of Périgord, allowed Maison Bouton & Henras to continue to grow. It can now send canned mushrooms and truffles anywhere in France, the House delivers canned fresh products to restaurants and grocery stores.
At the Universal Exhibition, Maison Bouton & Henras was awarded a gold medal for its canned truffles . The House thus acquires the status of expert " ès tuber melanosporum " and constantly improves its know-how by innovating to support its matriarchal place of excellence in the selection and preparation of its canned fresh products. .
Over the years and through nuptials, Maison Bouton & Henras joined Maison Bouton & Fils of the Bouton family and became Bouton & Cie towards the end of the 19th century. The company then includes several activities, and alongside truffles and mushrooms, other fresh products are added, such as foie gras or sausages.
The descendants of Mr. Henras decide to leave the parent company to refocus on the historical activity under the name of Maison Henras; trading and trade in truffles and mushrooms .
The company is moved to Cahors, in a context where the harvests are less and less luxuriant, the truffle is rare, the price of the truffle explodes and the black truffle is transformed into a real luxury product. The ancestral activity then continues in respect of the product, in a constant search for quality, with the vocation of offering exceptional products intended for great chefs, delicatessens and processors.
To maintain its expert status, Maison Henras uses its hundred years of experience in the truffle trade to join forces with the best truffle growers and truffle brokers.
The majority is sold directly fresh and must be consumed quickly. The rest of the production is canned in different formats, for later consumption. These preserves are called first boil or second boil . The first boiling or first cooking is usually reserved for catering professionals. It is a single and unique sterilization that is applied to the truffle, in order to preserve all its precious flavors.
"This process, which has become the figurehead of Henras excellence, has met with great enthusiasm from major restaurants and starred chefs who can now preserve luxury products throughout the year without taking into account their seasonality. ."
Maison Henras has been able to perpetuate the traditions and expertise of the House until the 21st century. In 2019, at the dawn of its 200th anniversary, the House wanted to renew itself to highlight its history, its excellence and also ensure the bicentenary heritage under the name Maison Truffes Henras 1820.
"It is this context of renewal that has led us to develop our activity and turn to the general public through our e-commerce platform. To be able to offer you, too, a selection of fresh and canned truffles, worthy of the greatest tables around the world."
Distinguished in 1889 by a gold medal at the Universal Exhibition in Paris for its canned truffles, Maison Truffes Henras 1820 has acquired expert status "ès Tuber Melanosporum".
The "house" know-how in terms of selection has asserted itself with the need to explore new truffle-growing terroirs, to maintain a high level of requirement despite the irregularity of the harvests.
Inspired by the creativity of chefs, Maison Truffes Henras 1820 has always offered high-end gastronomic products, to allow our customers to express all their culinary audacity.
Maison Henras is an “institution”, a historic brand that guarantees reliability and know-how in selection. It is a brand that understands the level of requirement of its customers, for whom it has a lot of respect.
Maison Truffes Henras 1820 has great legitimacy in the transformation of fresh truffles into cooked truffles. The House works like a haute couture house, applying the rules of "tailor-made" to its selections of fresh truffles.
La Maison Truffes Henras 1820 is committed to making by-products that will reconcile real truffle lovers with neophytes: no artificial flavoring, respect for the "true" taste of Tuber melanosporum.
Maison Truffes Henras 1820 embodies excellence at the service of creativity. It stimulates creativity because it frees its customers from the stress of selecting the “right truffle” so that they can concentrate on the essential, their excellence.
Avant-garde and guarantor of historical know-how, Maison Truffes Henras 1820 is the ally of those who dare to be culinary creative. The brand is not only reserved for the elite, chefs and big houses, it is intended for everyone, those who dare, those who love and those who start. Neophytes, epicureans or experienced, the House will be the spearhead of your culinary creativity