I had been eyeing it for some time, nose pressed up against the glass like a child outside a pet shop. The price tag took my breath away…but so did the thought of having one of my own. One thing was for sure: I wasn’t going to wait for a man to buy me one, that could take years after all.
Surely, this little gem had already been waiting for me for at least that long, nestled under the ground, its value growing slowly but surely in the obscurity. I would just have to buy le diamant noir for myself. La Truffe du Perigord; that coveted truffle from the Perigord region of France.
I beamed with pride as the cashier stopped to take a whiff before handing me my treasure and smiling, “Ça sent bon!” The little clod of earth was the size of a button mushroom–they don’t come much smaller than that. At 1,190 euros a kilo, my precious 20 gram tuber melanosporum came out to 23, 80. And while a truffle may be referred to as a black diamond, diamonds are forever and truffles store up to a maximum of two weeks only. So don’t buy one until the time is right and you’re ready to cook. Tonight being New Year’s Eve, I’m ready, and yet…I won’t slice it up right away. I want to take advantage of its pungent aroma, as my friend Emmanuelle advised me to do.
Following her conseil, I’ll put six to twelve eggs and the truffle in a sealed box in my refrigerator. Tupperware, to ensure that truffle isn’t imbibed by every last food in my fridge! Within a couple days, my eggs will have been flavored by the magical mushroom, the latter still whole and intact, ready to use in another recipe. See you in a couple days with an update and a French recipe for Brioche aux oeufs brouillés à la truffe. (Truffle scrambled egg-filled brioche).
p.s. A truffle may be worth its weight in gold, but call someone a truffe in France and it won’t be taken as a compliment!
Quelle truffe! What a dim-whit!
le diamant noir: the black diamond
Ça sent bon!: That smells good!
un conseil: a piece of advice









