You can’t make an omelette without a truffle...

The real value of truffles rests in the know-how, rituals and passion of local farmers, says Connexion writer ‘Ross Beef’

It’s a chilly early morning in the countryside of the Lot. The stony earth harbours a hidden treasure – le diamant noir black truffle, gastronomic speciality of the region.

An emblematic product, the black truffle is naturally a focal point for tourism in the area, with exhibitions, cooking workshops, tours and holidays – but production is falling.

Cheap imports and different varieties pressurise the traditional model of production, while farmland is often put to more intensive use by a younger generation of agriculteurs, and wild truffles are virtually non-existent due to the loss of natural forest maintenance.

These simple and good quality French ...

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