Know-how
How much black truffle should you allow per person?
For one course, our recipes use 5 g of truffle per person with eggs and 7.5 to 10 g with risotto. Scale each recipe to your guests; for two truffled courses, add the two weights.
Written by the La Truffe française teamUpdated on
How much truffle for two courses at the same meal?
Calculate each course separately, then add the weights. For six guests, the Maison’s truffled egg recipe needs 30 g and its risotto 45–60 g: allow 75–90 g for this menu. This is the ingredient weight to divide between courses, not the size of one truffle or a guaranteed number of guests per gift box.
Updated
The topic guide : Buying and choosing
Calculate truffle for your meal
Per person : 10 to 15 g
Total weight to allow : 40 to 60 g
Estimate for one dish, to adapt to the recipe and batch. This is total truffle weight, not the size of an individual piece. No stock is reserved.
Examples for 4, 8, 10 and 20 guests
| Number of guests | Our truffled egg | Our risotto |
|---|---|---|
| 4 | 20 g | 30 to 40 g |
| 8 | 40 g | 60 to 80 g |
| 10 | 50 g | 75 to 100 g |
| 20 | 100 g | 150 to 200 g |
Total fresh truffle weight for one dish, calculated from the House recipes: egg 20 g for four; risotto 30 to 40 g for four. Adjust for your preparation. Request a quotation for this total weight; the batch, price and charges are confirmed before payment.
Start with the recipe
First choose what you will serve. Our scrambled eggs for four use 20 g of truffle, while the risotto for four uses 30 to 40 g. The difference comes from the recipes, not the type of guest. Weigh the total before dividing it between plates, then adjust the finish to your taste.
As a broader reference, Plantin suggests 10 to 15 g per person in its cooking guide. The calculator distinguishes this reference from the two House recipes. Adjust to your dish and preferences.
Calculate the total for your meal
Multiply the number of guests by the recipe quantity. Our risotto for six therefore needs 45 to 60 g in total. Calculate two truffled courses separately and describe each when enquiring.
One 50 g truffle and several pieces totalling 50 g provide the same weight. Presentation may differ. Say whether you want even slices or will chop the truffle into the dish.
Turn the calculation into an enquiry
For a price per kilogram, multiply by the weight in grams and divide by 1,000. Use the confirmed price for the proposed batch. The calculator sets no price and adds nothing to a basket.
The calculation gives you an ingredient weight to request. For risotto for six, you can state the 45 to 60 g range, meal date and intended use. The seller can describe the presentation of the offered batch. If you will also serve truffled eggs, calculate that quantity separately using the two-course menu table.
Choose a recipe and arrange collection
Start with a recipe whose ingredients and method are familiar. Our egg and risotto recipes list quantities and steps. Read the storage guide when planning the meal.
The House selection depends on the season and available batches. Retail collection is by appointment in Drôme Provençale. Confirm availability before planning your visit.
Plan for two truffled courses in one meal
For two truffled courses, calculate each recipe’s weight, then add them. This example combines our truffled eggs and risotto. For six people, their 30 g and 45 to 60 g give 75 to 90 g of truffle in total, ready to divide before cooking.
- A 80 g gift box falls within the six-person menu range, but does not cover its 90 g upper limit. A gift-box format therefore does not guarantee a fixed number of servings. The total is ingredient weight, not the size of an individual truffle.
- When requesting a selection, state this total weight, both dishes, guest count and meal date. Say whether you want slices for serving or some chopped truffle. Confirm the proposed batch and receiving arrangements with the House afterwards.
Scroll the table sideways to read every column.
| Guests | Truffled egg | Risotto | Total for both dishes |
|---|---|---|---|
| 6 | 30 g | 45 to 60 g | 75 to 90 g |
| 8 | 40 g | 60 to 80 g | 100 to 120 g |
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.