Impossible to describe, amazing to experience the most prized truffle in French cookery is the black Perigord truffle, which is said to have first enchanted diners in the 15th century.
Winter black truffles are often called the "Diamonds of Perigord." They are simply exquisite, and from December to March, delectable Perigord black truffles characterized by a subtle aroma and an earthy flavor reminiscent of a rich chocolate. They reach their pinnacle of fragrance and flavor in January and February.
Like other varieties of truffles, the Perigord black truffle, Tuber melanosporum, grows beneath the surface of the soil among the root systems of specific types of trees and develops a symbiotic relationship with those trees, which primarily consist of oak, but also beech, hazelnut, chestnut, birch and poplar. With the exception of the white Alba truffle, Perigord truffles are scarcer, more desirable and higher-priced than other truffles. Within the last 100 years production of these almost incomparable delicacies has significantly diminished from previous levels, but demand among discerning epicures remains justifiably strongNot only are Perigord truffles amazing to eat, truffles are amazing to look at the outer structure and the vein interior. It is like looking at a diamond catches ones eye, captivates, intrigues and leaves you breathless.
Perigord Black truffle
Prime Beef Carpaccio