What is a truffle?

The truffle is the fruiting body of an underground fungus of the Tuber genus. Unlike many species of fungi that grow simply on decomposing organic matter, the truffle is ectomycorrhizal, meaning it must be in symbiosis with the roots of a tree in order to develop.

Appalachian Truffle

(Tuber canaliculatum)
truffes des appalaches

This 2 to 12 cm truffle can be picked from August to December.

This cinnamon-colored truffle with its enchanting fragrance is worthy of the greatest chefs. Native to North America, it is renowned for its powerful, sweet and complex fragrance. Perfect for flavouring risotto, pasta or eggs.

Burgundy Truffle

(tuber uncinatum)

This 2-10 cm truffle can be picked from September to January.

Burgundy truffles appeal for their pronounced mushroom and undergrowth scent. A fine forest fragrance with a generous touch of hazelnut, almond and honey, sublime in salads, on pasta or to enhance cheeses!

Bianchetto Truffle

(Tuber borchii)

This 1 to 10 cm truffle can be picked from July to November.

Bianchetto has a unique garlic flavor that goes very well with butter. A little marvel to discover, raw or as a finishing touch to a hot dish!

Did you know?

There are around 200 species of truffle in the world. The best-known of these are the Périgord black truffle, nicknamed the “black diamond”, and the Piedmont white truffle.

As the Quebec climate is not conducive to the cultivation of these two species, Truffes Québec producers work instead with the Appalachian and Burgundy truffles, two species with strong commercial and gastronomic potential.

Truffles thrive in climates with distinct seasons. It grows best in hot summers, when rainfall alternates with partial soil drying. A period of winter frost is essential to initiate fruiting.