Rarity combined with intense, complex flavour and aromas make the truffle quite exceptional. Prized for centuries by refined gourmets, it excels for its unique gustatory qualities. Though not only! This precious mushroom also plays a crucial role in preserving biodiversity. Beneath the soil, the truffle thrives at the foot of oaks, lindens, beeches or hazelnut trees. It feeds on their roots, providing elements necessary for its development. In exchange, it acts as a remarkable ally, optimizing absorption of the water, minerals and nitrogen needed by these trees to grow and remain robust.

The Grand Est hosts two varieties: the Burgundy truffle (once served at table for the kings of France) and mesenteric truffle, also known as the Meuse truffle. With flesh from dark brown to black with white veins, they are appreciated for their strong aromas recalling hazelnut and undergrowth. They are picked in the autumn, usually from September to December, to ensure full maturity. In this season, damp soil and a temperate climate encourage their growth. Beneath the foliage of orchards or in the forest, harvesting, known as "cavaging", is traditionally accompanied by a dog whose extraordinary scenting capability is vital to unearth each mushroom. An entire network then gets organized, paying homage to the region's culinary heritage, and driven by the passion and expertise of the "Association des Trufficulteurs du Grand Est" (ATGE). These craftsmen in the wings have created a remarkable upsurge, for the economy and tourism, around this product. From the plains of Champagne-Ardenne to the lush valleys of Alsace, four to six tons of truffles are harvested each year, illustrating know-how of real excellence.

Known as the "black diamond" of gastronomy, the truffle adorns the tables of the finest Chefs. At the Auberge de l’Ill, for example, with 3-star Chef Marc Haeberlin at the helm, his signature dish is truffle under cinders. Heading up the 2-star restaurant La Merise in Laubach, Cédric Deckert glorifies truffles in an awesome potato cappuccino. Arnaud Lallement celebrates it with turbot of incomparable finesse at L'Assiette Champenoise in Reims, winner of three Michelin stars. At Royal Champagne in Champillon, guests can even upgrade each dish on the menu with an extra serving of truffles. Audacious combinations which enchant Epicurean tastebuds. A real gem of the earth, the truffle pairs perfectly with mature wines, composing a symphony of unexpected flavours for memorable moments of sharing and conviviality.