La Truffe Noir - Black Truffles together with White Truffles the Diamonds of the Kitchen Truffles cost more per ounce than gold, or at least white truffles still do. The perceived value of the truffe is far removed from its real gastronmic value that it has become caught up in snobbery and hype. But the high prices are better understood when you consider that truffle production is 500 times lower than 100 years ago and demand is 50 times higher than supplies available. Our friend in Paris once had an English girlfriend who invited him home to London to visit her parents. He planned to make an impression and brought Burgundean truffles along with him and woke up early the next morning to make French omelets for the family, with a few slivers of truffles sprinkled on top. The girl's father went to the ice box to grab a bottle of catsup to the Frenchman's dismay and he attempted to explain the value and culinary uniqueness of the truffle which would be hidden by the ketchup. The father replied, "I always take my eggs with ketchup." On the next visit with the girl, he arrived with her at Charles de Gaulle airport to "discover" he had left his passport behind and there was not enough time to go back home and retrieve it. Voila, the French way of avoiding the problem without a conflict! Scientists say that there is a volatile alcohol in truffles that has a strong musky character related to testosterone, so perhaps this is the real reason we are attracted to them. The truffle is the fruiting body of an underground mushroom. Seeds, call spores, are dispersed through fungivores, animals that eat fungi. Since the 18th Century, truffles
