maison de la truffe, paris

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Walk into Maison de la Truffe and the heavenly, sexy, intense aroma of truffles hits your olfactory senses – it’s hard not to stay when your watering taste buds have to be dragged off the premises by the rest of your body. Everything truffle related is inside this store.

 

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Left: Maison del la Truffe takes its place in Madeleine with Caviar Kaspia, Hediard and Fauchon.
Right: The cabinet of preserved truffles, purees, peelings and crushed truffles.

 

 

Needless to say, after a long day at Versailles, we definitely had to have dinner here. Our sore feet and our heads, over cultured to the core with the palatial pomp and gilt, demanded and deserved it.

We had a starter of beef carpaccio which was generously showered with the seasonal truffle, which was an pale creamy colour with just a smidgen of truffle aroma.

Some of the dishes, like the carpaccio, have the option to be served with more luxurious truffles. The seasonal truffle is the most affordable (default) option, with the white truffles from Alba being the dearest.

Funnily enough, during the off season summer, the black truffles are sometimes sourced from Australia. So we may have flown all the way to Paris for a truffle lunch, to be eating Australian truffles.

 

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Beef carpaccio with seasonal truffle.

The mains were beautiful – K had lobster with black melanosporum truffle. I think we (at least I did) gasped when the dish arrived. It smelled amazing. The sauce was sprinkled with splinters of heady black truffle and was decadently velvety. The lobster was pillowy and clean tasting against the rich sauce.

I had the boudin blanc with truffle mash – everything in this dish had truffle – the sausage, the mash and the gravy. Like bangers and mash on Viagra.

(Boudin blanc is a pork sausage that gets it name from the absence of blood which makes it pale. Maison de la Truffe’s boudin blanc can be bought uncooked, along with their other smallgoods, but alas, we can’t take meat products back home!)

 

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Top: Lobster with black melanosporum truffle shavings.
Bottom: Boudin blanc with truffled potato puree.

We’re only in Paris perhaps once, (I certainly hope not) so we went all out and had dessert. Yes, sweets with truffle in them.

K had the truffle ice cream and it was pretty good. Vanilla and truffle seems like an overloaded partnership, but in this case, more is more.

I decided against sugar and instead, chose a cheese course. Wise choice, because it was the best thing I have ever eaten in my life – and I didn’t take a photo of it!! I was too busy eating it! It was a slice of brie bisected with the most wonderful layer of truffle. Every bite was swoon worthy – even for a sad, lactose intolerant like myself.

It’s only now I realise how hard it is to describe the taste (or smell?) of truffle and for that matter, cheese, in writing. It was creamy, smooth on the palate, rich in dairy fat and full of that sexy fungal smell.

I’ve tried getting my hands on some of that cheese in Perth, until I was told by a cheesemonger that french soft cheese, and certainly truffled brie, can never be as tasty as it is France, as has to be imported pasteurised, plus the time in transit adversely affects its condition. Darn it.

So if you love truffles and find yourself in Paris, go flex your credit card at Maison de la Truffe. You will not regret it. The shop and restaurant is incredibly pleasant and elegant – which should be expected for a store selling something so decadently expensive in possibly the most romantic city in the world.

 

Maison de la Truffe
19 Place de la Madeleine, 75008 Paris France
W: http://www.maison-de-la-truffe.com/
T: +33 (0) 1 42 65 53 22

Mon – Sat
Store 10am – 10pm
Tasting Room/Restaurant 12noon – 10.30pm

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