We harvest our truffles with the help of our dogs across the 12 hectares of organic truffle orchards on the estate. This experimental orchard, one of the largest in France, was planted alongside lavender, vines, and wheat, creating a balanced biotope that supports the development of the truffle.

Since 1989, every year we have been planting various species on our Quercy Blanc limestone plateau. Oaks, of course—holm oaks, downy oaks, kermes oaks, Turkey oaks—and also common or Turkish hazelnuts. All these plants are mycorrhized with the melanosporum truffle.

Its skin features pyramidal scales. At maturity, the flesh turns from grey to black with fine white veins.
We harvest it from late December to late February.

Here are a few dishes served at our restaurant table:

All our fresh black truffles are washed, brushed, and nicked.

A few recipes to prepare yourself:

braised leeks with truffles,

Potatoes en demi-deuil,

Duck breast carpaccio with black truffle,

Croque-Monsieur, truffle-orchard wheat bread, ventrèche, and truffle

Green asparagus, foie gras, and black truffle...