The summer truffle season is off to a slow start!

Fruity and voluptuous with a nutty taste and flavors that vary according to the degree of maturity, the summer truffle can be found on many starred tables.

This variety of mushroom is harvested until September, this "Saint-Jean" truffle whose taste is completely different from the black truffle, develops from May depending on the weather.

Until 20 years ago, this truffle did not attract gourmets or chefs, moreover it was not picked up and was the delight of wild pigs and wild boars. But things have changed, she has become one of the stars of the summer products.

White on the inside, very black on the outside, the "Saint-Jean" truffle is eaten raw, once heated it loses two advantages, its flavor and its crunch.

Cut into strips and grated at the last moment on the preparation, it develops fresh and light aromas, perfect for summer dishes. The skin being very rough and hard (it looks like scales), some chefs peel it before using it. The black skin will be used, for example, to make truffle puree.

This truffle goes very well with white fish, but also with poultry in cream sauce for example, accompanied by a Pouilly Fumé-style white wine, it will be the perfect match.