Provence lavender honey and black truffle 80g

How to Enjoy Lavender Honey from Provence with Black Truffle?

Try it with cheese, spread on crispy bread, or pair it with roasted meats like duck or lamb. For a sweet touch, add it to yogurt or ice cream. You can also incorporate it into pasta dishes or risotto for a sophisticated flavor. This truffle-infused honey offers delightful versatility to enhance your meals.

Recipe Ideas for Cooking with Lavender Honey from Provence with Black Truffle

• - Truffle Lavender Honey Toasts: Spread fresh goat cheese on small toasts, then add a generous spoonful of lavender honey with black truffle. Sprinkle with crushed nuts for a crunchy touch;
• - Sweet and Savory Duck Breast: Glaze duck breasts with a mixture of lavender honey with black truffle, balsamic vinegar, and salt. Grill or roast for a succulent combination of sweet and savory flavors;
• - Grilled Cheese with Lavender Honey from Provence and Black Truffle: Grill slices of cheese like brie or camembert and drizzle them with lavender honey with black truffle just before serving. Serve with fresh bread;
• - Roasted Vegetables with Lavender Honey from Provence and Black Truffle: Coat root vegetables in a mixture of lavender honey with black truffle, olive oil, and salt. Roast in the oven for a sweet and fragrant side;
• - Glazed Salmon with Lavender Honey from Provence and Black Truffle: Brush salmon fillets with a mixture of lavender honey with black truffle, Dijon mustard, and lemon juice, then bake in the oven.

A Delicate Fusion of Flavors

Lavender honey, with its delicate and floral notes, creates a sweet and fragrant base that perfectly balances the earthy and complex flavor of black truffle. The combination of these two ingredients creates a unique harmony in your mouth, where the sweetness of honey enhances the aromatic richness of truffle.

The History of Truffle

The origin of truffles remains uncertain, but the first mention of this precious mushroom dates back to around 2000 BCE on Sumerian clay tablets.

Truffles have been highly valued since ancient times, especially in Egypt around 2600 BCE, where Pharaoh Khufu took pleasure in indulging in truffles during receptions held in honor of delegations.

In Europe, six species of so-called gastronomic truffles are harvested, among which White Truffle (Tuber magnatum) and Black Truffle or Périgord truffle (Tuber melanosporum) are particularly prized. Although more than a hundred species of the genus Tuber belonging to the Tuberaceae family exist, all these varieties of mushrooms and their fruiting bodies are commonly referred to as "truffles".

Maison Balme, a Family Saga

Maison Balme is dedicated to the marketing of fresh truffles and truffle-derived products. This fascination for the precious mushroom has its roots in a family history that began over a century ago in the heart of Provence, in Vaucluse. On fertile lands stretching from Luberon to Mont Ventoux, four generations of truffle growers have been involved in this exciting adventure.

In 2013, Thomas Balme and Mikel Poueyts founded Maison Balme by merging the delights of their respective regions: Basque Country cuisine and fresh Provencal truffles.

Learn more about Maison Balme's expertise.