They may be round, bumpy, of weird shapes and sizes, but who cares? Truffles remain a central theme of culinary conversation that everyone admires. Guy Monier, operator of the M aison de la Truffe, founded in 1930, illustrates the charms of this great delicacy, describing its skin, features and flavors, so rare and precious.
This rare mushroom, called the "black pearl", was already cherished by the Greeks and the Romans who knew that its flesh or "gleba" was capable of transforming an ordinary dish into an incomparable masterpiece of fine cuisine. Situated just opposite the Madeleine church, this temple of the truffle is frequented by the finest gourmets and connoisseurs.