La Truffe française · Chefs, hotels and purchasing teams
Supplier brief: truffles for your establishment
La Truffe française grows Tuber melanosporum black truffles and works with partner growers in southern Drôme and the Massif d’Uchaux. A proposed batch may come from our own harvest or a partner: its grower, origin and availability are specified before payment. Use this brief to prepare an initial discussion and a trial suited to your kitchen.
To supply your kitchen through La Truffe française, start with a paid product trial suited to your menu. After receiving the batch, use your observations and its reference to prepare a reorder. Each proposal remains subject to availability, with quantity, origin, price and receiving arrangements confirmed before commitment and payment.
From the first trial to a reorderTrials are arranged on request, subject to availability. Weight, price and receiving arrangements are agreed before confirmation. This is not a free sample or a stock reservation.
Invoice retained in our records
A 200 g order invoiced in December 2024
Our commercial records include an invoice for an order of fresh French Tuber melanosporum black truffles for a professional customer in Lyon. The customer’s identity remains confidential.
- Invoiced quantity
- 200 g of fresh Tuber melanosporum
- Stated origin
- France
- Stated execution date
- Invoice issue date
Both are commercial dates, not harvest dates. The invoice documents billing for the order; it is not evidence of harvesting, delivery or receipt. It does not specify the harvest department within France.
Statement from the House
A professional order in Lyon in 2025
La Truffe française reports this past sale. The chef’s name and establishment remain confidential.
Information supplied on
- Year of sale
- 2025
- Customer
- A starred chef in Lyon
- Product sold
- 1 kg of black Tuber melanosporum truffles
- Dispatch
- Sent via Chronofresh
18 October 2026 is when this information was supplied, not the dispatch date. This 2025 sale is reported on the House’s statement; no proof of receipt is presented here.
For your next order, specify the intended use, quantity and preferred date. The batch, price and handover arrangements are agreed for each order.
Prepare a supply enquiryFrom the first trial to a reorder
1. Describe the service
Planned dish, number of covers, intended portion weight and date of use. Tell us whether presentation requires whole pieces or even slices.
2. Agree a proposal
We discuss available selection, weight, documented origin and batch price. Collection by appointment or delivery to mainland France (excluding Corsica and islands without a road link to the mainland) is reviewed with you; charges and receipt are confirmed before payment.
3. Evaluate in the kitchen
Assess aroma, texture, performance in your dish and cost per portion. Your observations help define a possible subsequent order.
4. Prepare a reorder
Provide the previous batch reference and your kitchen observations. Specify the intended quantity or budget, date of use, destination and preferred frequency. Each new batch, its price and receiving arrangements are confirmed subject to availability before commitment and payment.
Points to agree before ordering
| Item | Details to establish |
|---|---|
| Batch identification | Species, batch reference, origin, net weight and preparation date; supporting documents according to your requirements. |
| Selection | Presentation, requested sizes, quantity actually available and intended use. Size describes weight, not aromatic quality on its own. |
| Receiving | Date, town, time window and receiving contact. Packaging, storage instructions and transport arrangements to confirm. |
| Price and ordering | Price excluding tax, invoiced weight, additional charges, applicable taxes, offer validity and payment terms. |
| Batch follow-up | Documents for supplier approval, contact person and agreed procedure for discrepancies on receipt. |
On receipt, check against the agreement
Use this checklist to prepare your receiving check. Documents actually provided and reporting arrangements are those agreed for the batch.
Identify
Reference, species, origin and stated preparation date; keep the documents received with the batch.
Compare
Net weight, presentation and packaging against the accepted proposal; describe any observed discrepancy without assuming an unstated certificate.
Contact
For questions, send the batch reference and your observations to the agreed contact. Follow the batch storage instructions alongside your checks.
Compare batches and check the delivery
A trial that supports a decision
Choose a dish from your menu and weigh the truffle used. Record the portions and the result at service. Specific feedback on a batch is more useful than a quality promise unrelated to the product received.
Supplier approval and logistics commitments depend on your requirements and arrangements confirmed by the House. This brief is not a binding offer.
Professional contact
Suze-la-Rousse · +33 6 83 06 02 26
Contact us