South of France in Winter means blue skies and cold temperatures, but it also means the best celery of the year, incredible Mache salad, and most importantly: truffle. The season has just started and will last until the end of March, if we are lucky.
The truffles from my region, Le Vaucluse, represent the 2/3rd of the whole french production and they are much anticipated all around the world as they are the best. Tuber Melanosporum, a mushroom like every other type of truffle, is jet black on the outside and marbled on the inside, which gives it its name of “black truffle” or “black diamond”. From the crystal-like structure picture below you will understand straight away why it is referred to a diamond, and it’s also priced at 1000 euros the kilo on average which makes it even more diamond like!