On the terrace or in the contemporary and sleekly designed dining room, the chef revisits regional dishes such as the Charolais ox tail gnocchi with black truffle and Dijon mustard broth.

The most important truffle variety in Spain is Truffle Melanosporum or Black Truffle.

This is Tuber melanosporum, more commonly known as Périgord Truffle.

Its botanical name is Tuber Melanosporum, which means “truffle with black spores”.

The Tricastin black truffle, the Mélanosporum, represents 60% of national production.

Tricastin is the mecca of French production of the famous black truffle (60% of national production).

Harvested in the Tricastin, the Val de Drôme or the Coteaux de Romans, the black truffle of the Drôme, the Mélanosporum, is noteworthy for its strong and wild aroma; this is the black diamond.

There are several species of truffles but I choose to sell only the tuber melanosporum, the black truffle of the Périgord, emblematic of the south west of France.

Cooking Melanosporum: In which recipes can it be used?

The Perigord black truffle is harvested from mid-November to mid-March often under truffle oaks with the help of a truffle dog, a pig or a fly.

But its flavor is less significant than that of Tuber Melanosporum.

Harvested in the Tricastin, the Val de Drôme or the Coteaux de Romans, the black truffle of the Drôme, the Mélanosporum, is noteworthy for its strong and wild aroma; this is the black diamond.

Harvested in the Tricastin, the Val de Drôme or the Coteaux de Romans, the black truffle of the Drôme, the Mélanosporum, is noteworthy for its strong and wild aroma; this is the black diamond.

These three are the Swiss truffle, European truffle, American Truffle, and the ...

These three are the Swiss truffle, European truffle, American Truffle, and the Belgian truffle.