It is between Saint Sévrin (November 27^th) and Saint Joseph (March 19^th) that the period of truffle harvest extends. 70 % of the production is collected in Southeast France, in the Drôme and the Vaucluse and it is also there that one can find lots of guest houses, the owners of which are sometimes themselves truffle growers, proposing total-truffles stays.

With «cavage», i.e. searching truffles with a dog (most of the time a mongrel with a particularly keen sense of smell) scratching the ground with its paw and then letting his master steal the truffle while he receives a reward for his good and loyal services and to encourage him.

Then, after this nice walk among oaks and sleeping nature, you will brush the black diamonds to remove earth and moss and then taste them,

On some bread rubbed with garlic and olive oil (every starred chefs will tell you that it is sublime); in an omelette, after having put truffles and eggs into a sealed box so that the aroma crosses the shell; served with red meats, poultry (slid under the skin); scallops and in a casserole sealed with puff paste, to perfume a broth with foie gras, like at Bocuse’s.

You have just got to stroll up and down the truffle market, settle in a bar to listen to deals, shop for truffle conserves, visit the Maison de la Truffe et du Tricastin, to learn what would have escaped you!