We would like to extend our warmest welcome to Plantin, our newest producer from Provence, France! Since 1930, Plantin has been producing and exporting truffle flavored oils, vinegars, and condiments as well as dried mushrooms around the world. Years of expertise in selecting the finest truffles has been passed down to Christopher Poron from his father. Christopher now runs the family business with Nicolas Rouher, who also holds a passion for true quality truffles.
Michelin starred chefs, from New York to Hong Kong, love to include Plantin’s truffles in their recipes. Thus, we have created a guide for you to learn more about their truffles and easy ways to incorporate them in your daily cooking!
Why are truffles so unique?
Truffles only live inside very specific tree roots. There are no seeds that can be planted, which makes them rare natural products. To farm truffles, one must dig up small trees that already have a network of growing truffles and plant them in a new area. With the right soil, the fungus will spread and after 10-20 years, truffle tubers might start appearing.
Plantin harvests its truffles in different regions of France, Spain and Australia. Their farmers bring dogs, who are specially trained to identity the smell released by the tuber, to hunt for truffles. Since the truffles dehydrate fast when they’re dug up, its requires a lot of effort to transport them to wherever they need to be .
What are some varieties of truffles?
The Black Winter Truffle (Tuber melanosporum)
The Black Winter Truffle is one of the most popular truffles, and therefore, known as the “black diamond” of Provence. The color of its flesh ranges from grey to black and contains white veins at maturity. It has a bumpy texture and an aroma with hints of earth, hazelnut and wood. The season starts mid-November and last until the end of March.
The White Alba Truffle (Tuber magnatum)
While its smooth exterior is golden, its interior is white to light brown/yellow with white veins. The smell of the White Alba Truffle is reminiscent or garlic or shallots. It is harvested from October till late December.
The Summer Truffle (Tuber aestivum)
The Summer Truffle looks like the Black Winter Truffle, except larger and firmer. When it’s mature, its skin will appear blackish brown while its flesh is beige with white streaks. This variety is harvested from May to end of August.
The Burgundy Truffle (Tober uncinatum)
At its outer layer, this truffle resembles the summer truffle–dark and round. However, its inside is burgandy with white veins, hence its name. Its crops are gather from September until the end of January.
Ways to Use Plantin’s Products
Made in small batches, the White Truffle Blasmic Glaze and the Black Truffle Balsamic Glaze are both quality dressings for your everyday salads. Add a little bit of the Black Truffle Flavoured Olive Oil or the White Truffle version to the Black Truffle Vinegar and you’ll have yourself a delicious homemade vinaigrette!
Versatile to cook with or to garnish, their Truffle Salt can be sprinkled on roasted potatoes or scrambled eggs for any meal of the day. Their artisanal products can even find ways into your desserts! Spread some Acacia Honey with Summer Truffles to your crackers and cheese or ice cream for a sweet and savory taste.
For more ideas, check out Plantin’s list of recipes here.