During the renaissance truffles regained popularity in Europe and were honoured at the court of King Francis I de France However, it was not until the 17th century that Western (and in particular French) cuisine abandoned "heavy" oriental spices, and rediscovered the natural flavour of foodstuffs. Truffles were very popular in Parisian markets in the 1780s. They were imported seasonally from truffle grounds, where peasants had long enjoyed their secret. Brillat Savarrin (1825) noted characteristically that they were so expensive they appeared only at the dinner tables of great nobles and kept women. A great delicacy was a truffled turkey.
Item # Description PackSize Pkg PL4010 Truffle Peelings 7 oz PL5010S Whole Truffle 7 oz PL5010S Winter Truffle 1st choice 14 oz PF1010 Truffle Juice 14 oz
Truffle oil
Item # Description PackSize Pkg PF7010 Black Truffle Sunflower 14.8 oz PF7020 Black Truffle Extra virgin olive oil 14.8 oz
Item # Description PackSize Pkg PF7030 White Truffle Sunflower 14.8 oz PF7040 White Truffle Extra virgin oilive oil 14.8 oz
Wild mushrooms are a feature of many cuisines, including Provencal. Their unique flavor is prized by cooks worldwide, with recipes and preparation methods designed to highlight and preserve it. As with most edible fungi, they are best when collected or bought fresh.One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt. Others soak the mushrooms in an egg batter and lightly bread them with flour before frying them.
Dry Mushroom (Retail) Item # Description Pack Size Pkg PL2020S Cepes (mix cepes/Bolets) 12 x 50 g PL2030S Mix Forest Mushroom 12 x 50 g PL2040S Morel from France 12 x 50 g PL2050 Black Trumpet 12 x 50 g PL2060S Yellow Chanterelle 12 x 50 g
Item # Description Pack Size Pkg 
