Everything has contributed this year to the price of the “black kitchen diamond” literally collapsing… What specialists think about it and how they like to prepare it.
Gourmet friends, when I talk to you about truffles this Sunday, I am referring to the real black truffle (tuber melanosporum). A great lover of what some call “the noblest of mushrooms”, I had the excellent surprise of succeeding in obtaining a few copies of this precious commodity in recent days at… less than € 400 per kilo! This whereas in a normal year, it is difficult to fall below 900, or even sometimes more than 1000 € per kilo. Be careful, I am talking of course here of the restaurant price excluding VAT, the private individual obviously having to count more than double to afford the coveted treasure.
Not too serious, when you know that you can already have more than pleasure with about fifteen grams per person …
The explanation for this collapse? It is multiple. But one of the first is undoubtedly, due to the Covid crisis, the closure of the large starred establishments which constitute the main outlet for truffles, starting with the three-starred Parisian palaces and more generally international. Even those who have converted to a “take-away and delivery” caterer have drastically reduced their orders.