I vividly remember the first time I had the pinnacle of all truffles, the white truffle (Tuber magnatum). I remember little about the dishes themselves, but like gastronome, Jean Anthelme Brillat-Savarin, I will never forget this introduction to what he described as, the diamond of gastronomy.

I have also been gifted fresh Périgord truffle (Tuber melanosporum). Storing in an airtight container with organic eggs, which takes on the essence of this edible gem. I stuffed it between chicken skin and flesh with butter before roasting, shaved it over soft scrambled eggs, and ate it on its own. 

There was also the time I recreated chef Shane Osborn’s guilty pleasure truffle treat. Two slices of sourdough bread, spread with quality butter, one slice topped with Comte cheese and shaved black truffle. Wrapped and refrigerated for two days to allow the truffle to permeate the ingredients, finished by toasting in a frypan.

I have also eaten a ridiculous amount of it at restaurants over the years, including delicious truffle ice cream. I always welcome the opportunity to eat it. Although in full disclosure one year for several weeks my diary was filled  with numerous truffle dinners, and towards the end I thought to myself, “Not truffles again”. Momentary madness to be sure.

Truffle Hunting

There is one thing I have never done though, that is still to be ticked off my truffle bucket list, and that is gone truffle hunting. The following article, published in Echelon Hong Kong explores that allure of the hunt and where to go and what to expect.