The truffle history in Provence

The truffle "black diamond"

The truffle is the most noble and emblematic product of the French gastronomy. So is the truffle a source of questions for amateurs and buyers. Where does it grow? How to choose it? What are the different varieties? How to prepare it? The Truffières de Rabasse vocation is to help discover the numerous tasting facets of this "black diamond" through its selected truffles and ready to use trufles products. The Truffières de Rabasse asked a well-known chief in Avignon, Christian Etienne, Maître Cuisinier de France and master in truffle, to create full of aromas recipes celebrating the Provence truffle.

The Truffières de Rabasse pay a lot of attention to the quality of their products, at each step of the processing, starting of course with the truffle itself. Carpentras and Richerenches are the two most important market places in Provence where the truffle is sold. In fact, the Provence represents 80 % of the truffle production in France. "We select here our well-ripened and flavoured truffles during the season, between January and March. The recipes are created by Christian Etienne, whose talent and experience of truffle cooking is the best guarantee of the tasting quality of our products. Our production is traditional. We realise strict controls of our production by ourselves or with external entities."