The season of the Burgundy truffle officially debuts on the 15th September and ends on the 15th of January. During this period, l’Or des Valois offers fresh truffles for sale in our two boutiques, in  Dijon and Marey-lès-Fussey.

The Burgundy truffle is extremely delicate and must be prepared in a specific manner, avoiding all cooking and extreme heat where possible. ​

Packed with natural aromas, the best mode to extract the flavours is to infuse it into a type of fat – for example, butter, cream, oil, or animal fats. ​

Conserving a truffle in alcohol is another medium that permits one to capture the aroma of the truffle and conserve it for several years. We use this method to ensure our clients have access to the delicious Burgundy truffle throughout the year. ​

Once bottled, a truffle conserved in alcohol can be used whenever your heart desires, in your dishes, sauces, or cold meats. ​

Simply ration the amount of truffle you would like to use, adding a little bit of the “truffle juice” or alcohol from the jar for added flavour, if you desire. ​

From main courses to dessert, apertifs to digestives, be surprised by our selection of recipes showcasing how to use Burgundy truffles conserved in alcohol in your dishes.