15 ms·

I'm French and I live in France. Here, most of our truffles are real truffle. We do get some Tuber aestivum as well, but that's alright because they're display

by Fiahil 4y ago

I'm French and I live in France. Here, most of our truffles are real truffle. We do get some Tuber aestivum as well, but that's alright because they're displayed as "truffe d'été". No harm done. As the article said, the "truffle flavour" has nothing to do with the real stuff, and outside of France, Italy and Spain, you probably won't get them on the market. You might be lucky in some restaurants all over Europe. But everywhere else it's propably not the "real" black truffle. Especially, if they put some in ketchup...

coldtea 4y ago
>I'm French and I live in France. Here, most of our truffles are real truffle. In Michelin star restaurants maybe. Else, you'd be surprised...
- mdp2021 4y ago
  In very vast territories of Western Europe, coldtea, direct providers such as restaurateurs still work through reputation. You'd stop working if the clientele saw you are not trustworthy. Edit: What you will see in the frontpage of the "Truffle Dogs University" in Roddi - http://www.universitadeicanidatartufo.it/prodotti.htm http://www.universitadeicanidatartufo.it/prodotti.htm - is relevant: you will see the picture of a guy in front of the products. He "puts his face on it" - that is his reputation at implicit stake -, and he is proud. That is the normal standard. Also notice one important thing: «Available for /small/ shipments» - the goods are in limited quantity (fake ones could be produced ad libitum).
- tarsinge 4y ago
  What’s sad is even if you get some real truffle (grated/chips…) customers expect a stronger taste so it’s mixed with oil with synthetic aroma. In the Perigord region there are controlled open markets I visited, a 20g truffle for like 2 persons costs around 15€.
mytailorisrich 4y ago
I believe that in France the common complaint is that cheap truffles are actually a different species from Yunnan, China.
- OJFord 4y ago
  That's the T. aestivum GP mentioned. (Edit: no it's not, it's indicum, see below. In the OP, the former is described as very mild but somewhat prized; the latter as tasteless, cheap, used for appearance (& perhaps in combination with synthetic flavouring) only.)
  - mytailorisrich 4y ago
    Not sure. Wikipedia says that T. aestivum is from Europe and also known as Burgundy truffle [1]. I suspect that the Chinese truffles are T. indicum or perhaps T. himalayense [2]. [1] https://en.wikipedia.org/wiki/Tuber_aestivum https://en.wikipedia.org/wiki/Tuber_aestivum [2] https://www.trufamania.com/Tuber%20indicum%20English.htm https://www.trufamania.com/Tuber%20indicum%20English.htm
    - vitus 4y ago
      The article notes T. indicum as the cheap scam. > There is also the notorious tuber indicum, the Chinese black truffle, which has flooded the European and American market. It has no taste or smell, and its price starts at less than ten euros per kilo. Visually, it does not differ much from the black winter truffle, and it will often be falsely presented as such, although the flavor and the aroma do not resemble in any way. > This truffle also has a derogatory nickname: potatoes - because the price and taste do not differ much from those of potatoes. If you get a truffle with a dark core during summer, it is also a scam.
      - OJFord 4y ago
        Oh yes, sorry, I was commenting having read that (not prior expertise) and misremembered/associated above.
riffraff 4y ago
I am Italian, and went for truffles a few times as my grand-uncle used to. We got both tuber melanosporum and tuber aestivum, it was fun. In my experience in Italy, I would say you usually get real truffle outside of scammy tourist places, but it is generally unspecified on the menu. AKA, you are getting the cheap one rather than the expensive one, unless the menu says the opposite.
- stephencanon 4y ago
  I would go further and say unless you see it prepared at the table, you are getting the cheap one, essentially anywhere.
MKais 4y ago
If/When you are in Paris, "Le comptoir corrézien" [0] is a very good address to buy truffle (also foie gras etc). They supply some of the top fancy restaurants. [0] https://www.comptoir-correzien.fr/en/home/ https://www.comptoir-correzien.fr/en/home/
- cies 4y ago
  > foie gras As if just breading and killing animals is not sick enough, there's foie gras. Finally it's being banned in more and more countries. https://animalequality.org/blog/2022/02/08/what-is-foie-gras/ https://animalequality.org/blog/2022/02/08/what-is-foie-gras... I find it bizarre that here on HN someone advertises it, albeit in parenthesis...
  - sooyoo 4y ago
    I agree with your overall sentiment. I'd never buy or consume foie gras and don't care that it's a "cultural thing". But your general description of meat production is a bit too simplistic. The main issue with it, for me, is not the very act of taking a life for food. It's about what comes before it. The life the animals have in captivity. There are differences of course, but generally lifestock is held in too little space, too high stocking density, inappropriate bedding, flooring and treatment in case of diseases. It's a matter of cost. One can provide conditions where lifestock is suffering much less, having a good life even, but that means much more cost per pound meat sold. In addition, beginning of life (insemination which can be "natural" or artificial or some kind of in-between rape kind) and end (different ways of taking the life, some gas suffocating the animal causing terrible pain, or bolt-into-brain or) can also provide or prevent different levels of suffering. Again it's a matter of cost. I personally do eat meat. Not everyday but most days. I do try to ensure that the farmer provided the animals with a good life, as I know most of them personally. Or it's a wild animal, running through the forest until the last moments. Not practical for everybody, and pretty pricey, but avoids the worst. As you see, suffering is key here. The mere act of taking a life is "natural". (A bolt through the brain is quick and less painful than the long hunt by a pack of wolves or a lion.) It's still a kill, but that's the balance I'm striking personally.
bambax 4y ago
Yeah I'm French too and second that. But also, I wasn't aware before reading this article that there was such a hype around truffles in the rest of the world? Why is everyone offering truffle-this and truffle-that? In France in my experience truffle dishes are quite rare and done in specialized restaurants. There are certainly counter-examples, but I don't think you can find many truffle-flavored pizzas in Paris for example.
- cies 4y ago
  Because it adds an expensive swing to your otherwise bland product. And that without actually putting real truffles in it: a great marketing ploy.
- jinto36 4y ago
  In the US I can go to the supermarket and get "truffle macaroni and cheese" in a box for $5, because everyone knows that truffles are this rare, mysterious, and luxurious thing, and so incorporating them (or their essence) into relatively inexpensive food items allows companies to tack a small amount onto the price, but gives the consumers the feeling that even this luxurious thing is available to them. Similar to why people might knowingly buy knock-off "designer" items.
  - TedDoesntTalk 4y ago
    Yep. There’s a reason my neighbor’s dog is named Truffle and I’m willing to bet it’s the same reason she has Gucci handbags and drives a Porsche.
    - deleted 4y ago
      [deleted]
    - mmmpop 4y ago
      I dunno (nor care) about the quality of a Gucci handbag but the Porsche is actually a high-end car, so while there very much is “status” associated, at least you’re getting something cool/fun as hell at the same time.
sdeframond 4y ago
I am French and I live in France. For some time now I have been wondering why the little pieces of truffle were tasteless when the dishe as a whole smelled so strong. Now I know.
deleted 4y ago
[deleted]

by Fiahil 4y ago

coldtea 4y ago

>I'm French and I live in France. Here, most of our truffles are real truffle. In Michelin star restaurants maybe. Else, you'd be surprised...

mdp2021 4y ago
In very vast territories of Western Europe, coldtea, direct providers such as restaurateurs still work through reputation. You'd stop working if the clientele saw you are not trustworthy. Edit: What you will see in the frontpage of the "Truffle Dogs University" in Roddi - http://www.universitadeicanidatartufo.it/prodotti.htm http://www.universitadeicanidatartufo.it/prodotti.htm - is relevant: you will see the picture of a guy in front of the products. He "puts his face on it" - that is his reputation at implicit stake -, and he is proud. That is the normal standard. Also notice one important thing: «Available for /small/ shipments» - the goods are in limited quantity (fake ones could be produced ad libitum).
tarsinge 4y ago
What’s sad is even if you get some real truffle (grated/chips…) customers expect a stronger taste so it’s mixed with oil with synthetic aroma. In the Perigord region there are controlled open markets I visited, a 20g truffle for like 2 persons costs around 15€.

mytailorisrich 4y ago

I believe that in France the common complaint is that cheap truffles are actually a different species from Yunnan, China.

OJFord 4y ago
That's the T. aestivum GP mentioned. (Edit: no it's not, it's indicum, see below. In the OP, the former is described as very mild but somewhat prized; the latter as tasteless, cheap, used for appearance (& perhaps in combination with synthetic flavouring) only.)
- mytailorisrich 4y ago
  Not sure. Wikipedia says that T. aestivum is from Europe and also known as Burgundy truffle [1]. I suspect that the Chinese truffles are T. indicum or perhaps T. himalayense [2]. [1] https://en.wikipedia.org/wiki/Tuber_aestivum https://en.wikipedia.org/wiki/Tuber_aestivum [2] https://www.trufamania.com/Tuber%20indicum%20English.htm https://www.trufamania.com/Tuber%20indicum%20English.htm
  - vitus 4y ago
    The article notes T. indicum as the cheap scam. > There is also the notorious tuber indicum, the Chinese black truffle, which has flooded the European and American market. It has no taste or smell, and its price starts at less than ten euros per kilo. Visually, it does not differ much from the black winter truffle, and it will often be falsely presented as such, although the flavor and the aroma do not resemble in any way. > This truffle also has a derogatory nickname: potatoes - because the price and taste do not differ much from those of potatoes. If you get a truffle with a dark core during summer, it is also a scam.
    - OJFord 4y ago
      Oh yes, sorry, I was commenting having read that (not prior expertise) and misremembered/associated above.

riffraff 4y ago

I am Italian, and went for truffles a few times as my grand-uncle used to. We got both tuber melanosporum and tuber aestivum, it was fun. In my experience in Italy, I would say you usually get real truffle outside of scammy tourist places, but it is generally unspecified on the menu. AKA, you are getting the cheap one rather than the expensive one, unless the menu says the opposite.

stephencanon 4y ago
I would go further and say unless you see it prepared at the table, you are getting the cheap one, essentially anywhere.

MKais 4y ago

If/When you are in Paris, "Le comptoir corrézien" [0] is a very good address to buy truffle (also foie gras etc). They supply some of the top fancy restaurants. [0] https://www.comptoir-correzien.fr/en/home/ https://www.comptoir-correzien.fr/en/home/

cies 4y ago
> foie gras As if just breading and killing animals is not sick enough, there's foie gras. Finally it's being banned in more and more countries. https://animalequality.org/blog/2022/02/08/what-is-foie-gras/ https://animalequality.org/blog/2022/02/08/what-is-foie-gras... I find it bizarre that here on HN someone advertises it, albeit in parenthesis...
- sooyoo 4y ago
  I agree with your overall sentiment. I'd never buy or consume foie gras and don't care that it's a "cultural thing". But your general description of meat production is a bit too simplistic. The main issue with it, for me, is not the very act of taking a life for food. It's about what comes before it. The life the animals have in captivity. There are differences of course, but generally lifestock is held in too little space, too high stocking density, inappropriate bedding, flooring and treatment in case of diseases. It's a matter of cost. One can provide conditions where lifestock is suffering much less, having a good life even, but that means much more cost per pound meat sold. In addition, beginning of life (insemination which can be "natural" or artificial or some kind of in-between rape kind) and end (different ways of taking the life, some gas suffocating the animal causing terrible pain, or bolt-into-brain or) can also provide or prevent different levels of suffering. Again it's a matter of cost. I personally do eat meat. Not everyday but most days. I do try to ensure that the farmer provided the animals with a good life, as I know most of them personally. Or it's a wild animal, running through the forest until the last moments. Not practical for everybody, and pretty pricey, but avoids the worst. As you see, suffering is key here. The mere act of taking a life is "natural". (A bolt through the brain is quick and less painful than the long hunt by a pack of wolves or a lion.) It's still a kill, but that's the balance I'm striking personally.

bambax 4y ago

Yeah I'm French too and second that. But also, I wasn't aware before reading this article that there was such a hype around truffles in the rest of the world? Why is everyone offering truffle-this and truffle-that? In France in my experience truffle dishes are quite rare and done in specialized restaurants. There are certainly counter-examples, but I don't think you can find many truffle-flavored pizzas in Paris for example.

cies 4y ago
Because it adds an expensive swing to your otherwise bland product. And that without actually putting real truffles in it: a great marketing ploy.
jinto36 4y ago
In the US I can go to the supermarket and get "truffle macaroni and cheese" in a box for $5, because everyone knows that truffles are this rare, mysterious, and luxurious thing, and so incorporating them (or their essence) into relatively inexpensive food items allows companies to tack a small amount onto the price, but gives the consumers the feeling that even this luxurious thing is available to them. Similar to why people might knowingly buy knock-off "designer" items.
- TedDoesntTalk 4y ago
  Yep. There’s a reason my neighbor’s dog is named Truffle and I’m willing to bet it’s the same reason she has Gucci handbags and drives a Porsche.
  - deleted 4y ago
    [deleted]
  - mmmpop 4y ago
    I dunno (nor care) about the quality of a Gucci handbag but the Porsche is actually a high-end car, so while there very much is “status” associated, at least you’re getting something cool/fun as hell at the same time.

sdeframond 4y ago

I am French and I live in France. For some time now I have been wondering why the little pieces of truffle were tasteless when the dishe as a whole smelled so strong. Now I know.

deleted 4y ago

[deleted]