Buying and choosing
Buying truffles for a restaurant: size, traceability and receiving a delivery
For a planned service, specify the dish, portions, dates and batch information you need. Selection and delivery arrangements are agreed before ordering.
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The topic guide : Buying and choosing
Start with the kitchen service
Visible slices on a plate may call for different pieces than a filling or sauce. State the intended use, number of covers and planned weight per portion. Calculate two truffled courses separately. This gives a practical order weight instead of choosing purely for the most impressive size.
Describe the batch you need
Request the species, documented provenance, proposed net weight and size distribution. State whether several pieces are acceptable to reach the total. Available information on harvest, preparation and storage should accompany the discussion. An evocative product name does not replace provenance for the actual batch.
Arrange an initial order
Plan a trial using your actual recipe, with an agreed quantity, date and budget. Record the amount used and the result at service to refine the next order. Clarify how long the quotation is valid and how to confirm it. Discuss alternatives if the requested size is unavailable.
Prepare to receive the delivery
Have someone available at the agreed time. Match the delivery to the order: product, weight, batch identification and packaging condition. Follow the storage instructions supplied with it. If anything differs, retain the references and promptly contact the supplier with factual details rather than waiting until service.
Request a professional selection
Send the House your establishment details, planned dish, desired weight, date and delivery address. Professional prices, charges, timing and follow-up options are quoted according to availability. The supplier pack sets out points to review before the first order. Continuous supply and fixed delivery times are not implied.