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Vous pouvez acheter, commander ou réserver vos truffes noires.
Vous pouvez aussi caver avec le maître des lieux de novembre à mars et découvrir ou redécouvrir ce diamant noir...
Si vous êtes intéressés, merci de nous contacter soit par mail, soit par téléphone aux coordonnées ci-dessous.

Gérald CALVIER et Laurence RIVET
Domaine Le Saint Paulet
650, chemin du Kaolin

Tél. : +33 (0) 4 75 04 58 09
Portable Laurence : +33 (0) 6 70 70 61 15
Portable Gérald : +33 (0) 6 78 74 25 79


At the heart of Tricastin, the mystery of the search for truffles in the largest region of France truffle vanish on the way to the nose. Discover the digging and working dogs from November to March.
Enjoy Truffle gourmet restaurants on our inns. This delicious local wines with the country delight your palate and leave an indelible memory.

The truffle, also known as "black diamond", is an edible ascomycete fungus (genus Tuber). It grows only in the soil to a depth of 5 to 15 cm at the base of trees called "truffle" (oak, hazel, lime). She was born in spring and grows from mid-August to mature between November and late March. It is then picked up - they say "cave" - with a truffle dog.

The life cycle
The nose is the result of a fungus fruiting underground (hypogean). This fruit, called "ascocarp" consists of the chair (Glebe) and bark (peridium) smooth or warty. The truffle is the result of a mycelium (vegetative fungi, constructed of thin filaments) that lives in association with the roots of oak or hazel. This association occurs through mycorrhizae (joint body produced by the combination of a higher plant chlorophyll and the mycelium of a fungus).

Harvesting of wild truffles
The truffle and wild harvested in the vicinity of oaks (oaks, holm oaks, oaks) but also hazel and charms, Austrian pines, and occasionally beech, blackthorn, hawthorn or privet ... The truffle soils are calcareous varied (pH is still above 7) and well drained. Since the 80 attempts were made to crops in almost all limestone regions.

Mycorrhizae escape new filaments, which will be born a new nose that will take several months to grow. When mature, the loose truffle spores that begin to germinate and produce the first filaments entering the rootlets of the tree.

This is a true symbiosis between the fungus and the tree: it enjoys for its expanded presence of mycorrhizae, which manufactures various products such as sugars, vitamins and hormones.

Their lifespan is between 200 and 290 days, which provides about 3 months of harvest, from mid-December to early to mid-March to late.

First-veined white, it darkens, a phenomenon of melanization. Some weeks are needed to develop its organoleptic qualities, taste, texture, appearance and smell somewhat sulphurous, if a particular nose to another.

Altogether there are 6 varieties of gourmet truffles say:

The Tuber melanosporum Vitt., Called the black truffle of Perigord, the queen of truffles, the strong scent and taste very nice. It requires a calcareous soil and heat. It is found in the Dordogne, Lot and generally in the deep south-eastern France, but also in Spain, Italy and the former Yugoslavia. It is most in harmony with the oak or white oak.
Mature period (variable depending on weather conditions): Mid-November to late March.

The Tuber brumale Vitt., Known musky nose, the smell of garlic rave nuanced (TB suavum) ether, unpleasant (moschatu TB) and taste very peppery and slightly sweet.
Period of maturity: Mid-November to late March.

The Tuber aestivum Vitt., Called truffle Mayenque, the smell fine and light undergrowth and light taste of mushrooms.
Period of maturity: early May to late September.

The Tuber uncinatum Chatin, called Burgundy truffle, which resembles Tuber aestivum but with smell and taste more pronounced. It is the most widespread throughout Europe and is in harmony with more variety of trees (oak, hazel, hornbeam, beech and pine). It is also less demanding in terms of heat and soil quality.
Period of maturity: Mid-September to late January.

The Tuber mesentericum Vitt., Sweet liquorice, almond (only at maturity) and bitter taste.
Period of maturity: Mid-September to late December.
In Italy, the Pico Tuber magnatum, called white truffle of Alba. It can be confused with Tuber borchii. Alliaceous strong perfume.

There were approximately 20 000 truffle growers in France. They include producers who plant, with varying success - with scientific support (including from INRA) which also prepares the export of truffle cultivation in New Zealand - and caveurs (or Rabassiers) which pick up the fungus.

Twenty dealers operating in France (over twenty canners). They buy on the wholesale agricultural markets. Their turnover is unknown, but experts estimated it at about 4.6 million € (30 million USD) in 1995.

The cultivation of truffle on truffle cultivation has managed and highly developed to the point now provide 80% of French truffles market.

The "caveurs" or "Rabassiers (truffle pickers) are using more and more dogs (truffle dog) rather than the pig is more difficult to control. These dogs are specifically educated to look for truffles.

The former prefer to look at the fly that are very attracted to truffles. Once the truffles found, extract the caveur carefully ground with an ax named "cavadou, trying to preserve the layers of soil so that the mycelium reconstitutes other truffles subsequent years, each with his income and his secrets for training or research and collection of the precious fungus.


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