Truffles were known to the ancient Greeks and Romans. They have never lost their revered position among the world’s chefs and gastronomics. To some, they are the aphrodisiac. To everyone, they have a supreme flavour and an unrivalled ability to stimulate appetite. This last quality makes truffles an ideal accompaniment to even simple dishes.

Truffle gathering remains an ancient art, practised by a select few in the regions of Provence and Perigord. Even in years when conditions are quite perfect only small quantities are unearthed of the ‘black diamond’.

Black Winter Perigord truffles are the most refined and are harvested between December and February. The delicate search is traditionally carried out by specially trained pigs which, in reward for each find, are themselves treated to a snuffle of truffle.