Treat Them to Truffles

"It's important to know where the truffle is coming fron," agrees Celine Labaune of Gourmet Attitude, a Manhattan-based importer who is meticulous when it comes to sourcing. She mainly deals with small producers fron Provence, who harvest truffles by hand. The truffles are then hand-brushed before being shipped to top chefs like Tomas Keller (The French Laundry, in Napa Valley; Per Se, in Manhattan) and Grant Achatz (Alinea, in Chicago). "When you get the truffle out of the ground it's very earthy," she explains. "Hand-brushing protects it and keeps the earth on the truffle so it can last longer. If they're soaked in water they get mushy and don't keep well."

"Then there's a new line called la Boutique de la truffe, featuring a modern, eye-catching logo on small jars, an ideal size to include in gift baskets. Celine Labaune of Gourmet Attitude, a Manhattan-based importer, recently launched 11 new truffle products from Italy under the label, including white truffle cream, truffle honey, truffle peelings and truffle carpaccio. So far, she says, her truffle honey has been the biggest success".

—Julie Besonen, Food Editor
Specialty Food Magazine
SEPTEMBER 2009