When speaking of Manjimup truffles, importer Celine Labaune says: ‘‘Last year, the truffle’s aroma was strong and pungent. They were large and firm, fresh, crunchy, and well calibrated.‘‘The shapes of the truffles from France are sometimes more distorted than those from Australia.’’

 Labaune supplies Michelin-starred masters such as Thomas Keller (Per Se, New York and The French Laundry, California), Douglas Keane (Cyrus in Healdsburg, California), and Michael Mina (Michael Mina in San Francisco).

 
Labaune loves the truffle’s mysterious nature.‘‘It’s left to one’s personal interpretation and imagination, which makes truffle unique and very personal. So what is the aroma exactly?’’ she ask herself. ‘‘Chocolate, pepper, alcohol, strawberry?’’

—Karen Reyment
Escape.com.au
April 2010