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Burgundy truffles
The Burgundy truffle, a truffle fit for a king
The Burgundy truffle, whose scientific name is Tuber uncinatum, is also known as the autumn truffle or Champagne truffle. It is harvested in France, elsewhere in Western Europe, and in certain countries of Eastern Europe. Less finicky than some other truffle varieties, the Burgundy truffle thrives in many types of soil, as long as they’re rich in lime. It grows under many types of trees, including pines, hornbeams, hazels, and beeches.
Burgundy, home to uncinatum
Burgundy truffles were the very first truffles to be served at the table of the French king, where it earned its prestige. From the mid-18th century to the mid-19th century, it became very popular and was highly sought-after in a number of places, notably in Burgundy, a region where Tuber uncinatum thrives.
Later, as the famous “black diamond,” Tuber melanosporum, rose to prominence, the Burgundy truffle was overshadowed and lost the interest of high society.
The Burgundy truffle, a close cousin to the summer truffle
Being very similar to its cousin the summer truffle, Tuber aestivum, it wasn’t until 1887 that the Burgundy truffle was declared its own species of truffle thanks to the work of French mycologist and botanist Adolphe Chatin. Prior to that, it was just considered a type of summer truffle.
While the Burgundy truffle may be very similar to the summer truffle, it’s nonetheless easy to recognise.
First, their seasons are an easy way to distinguish the two: the season for Tuber aestivum ends in August, while that of Tuber uncinatum begins in mid-September and ends in November. Second, while their skin (peridium) is similar, being bumpy and black, their flesh (gleba) is different in colour: the autumn truffle has a darker chestnut colour.
Finally, in terms of their smells, the aroma of Burgundy truffle is more pronounced and slightly more intense than the summer truffle. In terms of taste, the Burgundy truffle’s subtle flavours of hazelnut and mushroom will delight your taste buds.
How should you enjoy and store Burgundy truffles?
Like the summer truffle, the Burgundy truffle does not tolerate cooking. As such, we recommend that you enjoy it raw, complemented with a drizzle of olive oil and a bit of flaky sea salt. You can also grate it over salad, pasta, scrambled eggs, and more.
Use 15 to 20 grammes per person so that everyone can properly savour the truffles.
To store your Tuber uncinatum, like any fresh truffle, it should be kept in the refrigerator in a sealed container and covered with absorbent paper, which should be changed every other day. It can be kept this way for 7 to 10 days.
Buy truffles online
Our commitments
Sorting and selection
Our Truffle Masters, Ella and Eric, manually sort and select the best autumn truffles in order to offer you the best possible flavour experience.
Freshness
When they’re in season, we receive new truffles daily, enabling us to offer you very fresh truffles of excellent quality.
Transport
Once they’ve shipped, your fresh truffles are transported in a refrigerated vehicle to guarantee that they’ll be perfectly fresh when you receive them.