My account My shopping cart USA STORE ENGLISH An ambassador for French truffles. Plantin markets a remarkable selection of fresh and canned truffles, dried morels, chanterelles, porcini mushrooms ... and a wide range of oils and vinegars flavored with black truffles, white truffles or porcini mushrooms. "The truffle is the diamond of the kitchen" Anthelme Brillat-Savarin (1755-1826) Online Store Fresh black truffles - Tuber melanosporum find out more Trio of truffle flavored oils find out more Recipe ideas SUMMER TRUFFLE FEDELINI Read the recipe VAUCLUSE TRUFFLE OMELETTE Read the recipe News New Plantin catalog Our new interactive catalog is now available online. Read the news Fresh summer truffle now available The fresh summer truffle season begins! Read the news © copyright Plantin 2010 Terms of Sales

My account My shopping cart USA STORE ENGLISH »FRESH TRUFFLES »CANNED TRUFFLES »TRUFFLE JUICE »TRUFFLE FLAVORED OILS »TRUFFLE FLAVORED CONDIMENTS »DRIED MUSHROOMS " GIFT BOXES »ACCESSORIES & BOOKS " Online Store ›Fresh black truffles - Tuber melanosporum ›Trio of truffle flavored oils ›Gourmet Plantin box ›PELURES melanosporum truffles ›Guérande salt with summer truffle ›Flavored sunflower oils Online Store Fresh black truffles - Tuber melanosporum Trio of truffle flavored oils € 60.00 Gourmet Plantin box € 79.00 PEEL melanosporum truffles From € 16.80 Guérande salt with summer truffle € 17.00 Flavored sunflower oils From € 15.00 © copyright Plantin 2010 Terms of Sales

My account My shopping cart USA STORE ENGLISH SUMMER TRUFFLE FEDELINI BLACK TRUFFLE POTATO PUREE THE TRUFFLE CRUNCHES IN SALT VAUCLUSE TRUFFLE OMELETTE GREEN CABBAGE PAPILLOTE WITH DUCK FOIE GRAS AND BLACK TRUFFLE TRUFFLE BROUILLADES VAUCLUSE TRUFFLE OMELETTE Ingredients: - 3 eggs per person - 15 gr of truffle per person - soft butter Preparation: Cut some of the truffles into julienne or chopped. Then mix with the beaten eggs in an omelet, season. Let stand 1 hour in the refrigerator so that the scent of the truffle diffuses well. Put a good piece of butter in the pan. Heat it well. Pour in your eggs. Bring the edges back to the center as they coagulate. Do not overcook so that it remains slightly mushy. Serve on a plate and grate the rest of the truffles on the omelet. Enjoy your meal. © copyright Plantin 2010 Terms of Sales