Asian truffle, whole truffle, in winter truffle juice, Gaillard, 115 g

The whole Asian truffles are cooked with a little salt in winter truffle juice and can be used like fresh truffles. Cut into small pieces or shaved, they are ideal for making terrines, pâtés, sauces, or with cream cheese. For sauces, they should be sautéed in a little olive oil beforehand. Although the truffle from China is biologically a very close relative of the French winter truffle, and its flesh is almost indistinguishable, it lacks much of its big brother's fragrance and aroma. However, it is also much more attractively priced. Its texture and appearance leave nothing to be desired.