Truffle reappears in France for the first time on François 1er table.
It comes from a small village in Burgundy, Is sur Tille, near Dijon.
Tuber melanosporum
But truffles have been known and used long before, as during the Roman period truffles were served at the end of the meal marinated in a ginger and cinnamon sauce or as a carrier of flavor.
Romans held truffle in high respect and considerated it as a present of gods.
After the Roman period, truffles were rarely used and seemed forgotten in the culinary recipes of the Middle Age. Only during the Renaissance period, truffle regained its popularity when it appeared on the finest noble tables.
We had to wait for French gourmand Brillat Savarin to give it its noble letter again in the late 19th century.
Our truffle harvest...
It is in 2004 that we planted in an argilo limestone soil our first hectares with oak trees inoculated with certified myccorhizae coming from our Chinon nurseryman, François Houette.
In 2012, during a cavage, we found a truffle « tuber melanosporum » of 450 grams with an exceptional flavor.
Since this discovery, we decided to restructure a part of the property in order to restart truffle farming.
We had to await the Renaissance so that it makesits appearance again and becomes the ordinary of the princely festivals.
The « Truffe de Cray » was recognized « Artisan Producer of Quality »in April 2019
by the Culinary College of France.
This name testifies our commitment to promote the French artisanal culinary heritage
through a process of continuous improvement of quality.
We produce two varieties of trufles, the Tuber melanosporum on a surface of 13 hectares
and the Tuber aestivum on a surface of 1 hectare.