Luxury Ingredient
Truffle
The truffle stands as gastronomy's most prized underground treasure. These aromatic fungi, found only in the wild beneath oak and hazel trees, cannot be cultivated—making them impossibly rare and expensive. White truffles from Alba, Italy, command prices exceeding $3,000 per pound during their brief October-December season, while black truffles from Périgord, France, offer a more earthy, robust flavor from November through March. What makes truffles extraordinary isn't just scarcity—it's their transformative power. A few shaved grams release an intoxicating aroma that's part garlic, part earth, part honey, part musk. Chefs at Michelin-starred restaurants source truffles through trusted hunters who scour forests with specially trained dogs, ensuring only the most aromatic specimens reach elite dining tables. The truffle's mystique extends beyond flavor. Each truffle is unique, its aroma varying by terroir, weather, and the tree beneath which it grew. This unpredictability makes truffle dishes a fleeting luxury—what you taste today can never be exactly replicated.
Origin: Alba, Italy (White); Périgord, France (Black)
Season: October - December (White), November - March (Black)
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Featured Experiences
Where to Experience Truffle
These restaurants feature exceptional preparations of Truffle, curated by our concierge team for discerning diners.
3 Michelin Stars
3 Michelin Stars
2 Michelin StarsThe Story of Truffle
The truffle stands as gastronomy's most prized underground treasure. These aromatic fungi, found only in the wild beneath oak and hazel trees, cannot be cultivated—making them impossibly rare and expensive. White truffles from Alba, Italy, command prices exceeding $3,000 per pound during their brief October-December season, while black truffles from Périgord, France, offer a more earthy, robust flavor from November through March. What makes truffles extraordinary isn't just scarcity—it's their transformative power. A few shaved grams release an intoxicating aroma that's part garlic, part earth, part honey, part musk. Chefs at Michelin-starred restaurants source truffles through trusted hunters who scour forests with specially trained dogs, ensuring only the most aromatic specimens reach elite dining tables. The truffle's mystique extends beyond flavor. Each truffle is unique, its aroma varying by terroir, weather, and the tree beneath which it grew. This unpredictability makes truffle dishes a fleeting luxury—what you taste today can never be exactly replicated.
Origin
Alba, Italy (White); Périgord, France (Black)
Peak Season
October - December (White), November - March (Black)
Chef Perspectives on Truffle
Hear from the chefs who have mastered this ingredient at their restaurants.
"A velvety soup featuring artichoke and black truffle served with a warm mushroom brioche."
Le Bernardin
Guy Savoy →"A luxurious soup mimicking shark’s fin using gelatinous mushrooms, served with Jinhua ham and black truffle."
Le Bernardin
Benu →"A single raviolo filled with liquefied black truffle that bursts with intense flavour upon biting."
Le Bernardin
Alinea →Seasonal Availability
Truffle is at its peak during October - December (White), November - March (Black).
Plan your dining experience during these months to enjoy this ingredient at its finest. Many of our partner restaurants offer special seasonal tasting menus featuring Truffle.
Restaurants Serving Seasonal Truffle
- Guy Savoy
- Benu
- Alinea
- n/naka
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