Rare and expensive, the truffle, also known as the black diamond, has a powerful taste unlike any other on the plate. Its pungent flavor is perfect for pairing with rice.
France’s Top Producer !
It is difficult to lift the veil on all the mysteries surrounding the truffle, which today is harvested primarily in the Vaucluse region. A jewel of French gastronomy and a luxury product, the black diamond or “rabasse”, its Provençal name, is found hiding primarily on the slopes of Mont-Ventoux or in Luberon, however it also can be found in the Var region and on the Valensole plateau, in Alpes-de-Haute-Provence.
The highly original harvesting, or “cavage” (the French term for digging for truffles), is done by foragers (“rabassiers”.) A dog or even a pig is used to sniff out this savoury mushroom. Gathered from October 15 to March 15, the “rabasses” are kept for several days in a cool area between 0 and 4°C. It’s in Carpentras that the annual price of this tuber is set each year at Christmas. Its average price can run more than 1,500 euros a kilo. In Aups, Richerenches and Carpentras, during the markets and fairs, cannery representatives and chefs from major restaurants mingle around the rabasses. The transactions take place in the market or away from it, at the farms of the harvesters.
Everything you need to know about truffles
Set in a 17th century town house that has been wonderfully restore, the Maison de la Truffe et du Vin du Luberon is a fun, informative space as well as a training site for professionals and enthusiasts. Truffle caving workshops, followed by a truffle-based meal are scheduled from November to March. A wine bar offers dining options in the summer garden.
Maison de la Truffe et du Vin du Luberon
Place de l’Horloge
RECIPE: CAMARGUE RICE WITH TRUFFLES
Rice and truffles are just two examples of our simple but incredibly diverse regional food. And you can marry them to create an unpretentious but irresistibly tasty dish. Here's the recipe!