Truffle hunting with dogs
Visiting a truffle grower with your restaurant team
Bring your menu, a kitchen question and front-of-house needs. Three hours of hunting and tasting can prepare the discussion; a professional order is agreed separately.
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Your business guide : Truffles in a restaurant: from choosing the product to the first service
Arrive with a dish rather than a vague topic
A truffle grower visit is useful to a restaurant team when it starts with a concrete question. Would you like to explain hunting to guests, choose pieces for a finish or prepare an initial purchase? Specify the topic before visiting. The grower can place your questions within the programme, while your team knows what to observe.
A menu, recipe sheet or short dish description is enough to start the conversation. Add the intended service date and attendees’ roles. Front of house will listen to explanations of the search; the kitchen will discuss the product; purchasing needs to know which details and availability to request afterwards. A list of participant names is unnecessary for preparing these topics.
Watch the dog, then discuss the batch
In the grove, observe the search, marking and the hunter’s intervention. Ask what the dog indicates and how the grower decides to continue searching. A truffle brought from the soil can lead to discussion of season, maturity and preparation. The harvest is natural: a session promises neither finding a truffle nor a take-home quantity.
For a future purchase, ask how the batch will be described: species, documented origin, weight and format. Under the French 2015 order, ‘Périgord truffle’ corresponds to Tuber melanosporum; it does not replace asking where the offered batch was harvested. Explain whether your recipe accepts several small pieces or needs a particular shape.
What the December 2025 photographs show
On 16 December 2025, Pascale organised a private session with Lala and guests. The House report shows the group taking part in the search around the dog and the truffles found that day. It is a dated record of participatory hunting. Your team can see a real situation before asking about the current programme.
The guests then shared a glass of Le Trésor de Fripon white wine. That detail belongs to this session’s account. For your visit, the tasting and any wine offer are specified before confirmation; wine is for adults, with a non-alcoholic alternative offered. A past report does not reserve the same harvest, people or programme for every date.
Agree arrangements before bringing the team
Our Suze-la-Rousse discovery visit lasts three hours and combines hunting with dogs, discussion and a tasting. The individual rate is €99 per person including tax. Team pricing is discounted by quotation according to numbers and programme, with a maximum of 40 adults and children in total. Request the full price, tasting details and private-session terms rather than deriving a quotation from the individual rate alone.
Visits are by appointment only. The exact meeting point is shared individually after confirmation. State your preferred language, mobility requirements and any coach arrival so possibilities can be checked. Hunting is planned according to season and maturity; a visit in rain is cancelled. Confirm weather arrangements before organising team travel.
After the visit, an enquiry the supplier can act on
Return to the original dish and write the enquiry using points clarified during the visit: species, weight, piece shapes, receiving date and town, expected origin details. Add accepted substitutions and receiving contact. Request an available batch and its professional quotation. Visiting creates no purchase obligation and reserves no stock for a future service.
Keep the team’s notes for the first kitchen trial. If front of house wants to explain the search and the kitchen wants to change the finish, those tasks can progress separately. The useful takeaway is a recipe decision or precise enquiry rather than a collection of photographs nobody connects to the planned service.