Buying and choosing
Choosing a fresh-truffle supplier for your restaurant
Judge a supplier by the product received and the quality of the answers: species, batch origin, weight, receipt and handling a discrepancy. Make the first purchase specific enough to assess these points before considering an ongoing relationship.
Written by the La Truffe française teamUpdated on
Updated
The topic guide : Buying and choosing
Define what the supplier needs to provide
Start with the dish, service date and intended frequency. Slices finished in the dining room need pieces suitable for slicing; a chopped filling allows more freedom in shape. State the weight from your recipe sheet and accepted substitutions. Then ask what the supplier can confirm for this first batch, without treating one positive answer as proof of regular supply.
Check the information accompanying the batch
Ask for the common and scientific names, declared origin, net weight and a reference identifying the batch. Article 5 of the French 2012 decree provides for species information on packaging or commercial documents before consumer sale. A seller’s address, a grove photograph or the name ‘du Périgord’ does not establish where a batch was harvested. Check what the supplier documents for the actual delivery.
Use the first batch for a practical trial
Test a preparation the team can reproduce. Weigh the truffle, keep the same base and assess the result when a guest would eat the dish. Note aroma, texture, ease of slicing and portions produced. A successful trial concerns this recipe and batch; it certifies neither origin nor the quality of every future delivery.
Prepare to receive the delivery
Before ordering, ask who handles a mismatch in weight, identification or condition. On arrival, someone familiar with the order checks the product against its documents before preparation. Keep the reference and precise observations to explain a discrepancy. Storage instructions and your establishment’s food-safety procedures still apply even when the aroma is appealing.
Choose on the basis of verifiable answers
Compare the clarity of the description, documents, suitability for your dish and handling of questions, then the quotation total for an equivalent quantity. A suitable supplier is one whose proposal fits your actual service. Use the restaurateurs page to enquire about a House batch; use the linked professional guides to prepare the team or organise receipt.
Sources and references
Our editorial approach
La Truffe française is responsible for these guides. Information about our offer comes from the House; technical resources cited in each article are identified separately.