The truffle, known as the "black diamond", is a subterranean edible fungus that is harvested in winter. Three conditions have to be met to ensure the optimum development of the truffle: a chalky soil, a Mediterranean climate and a host tree. The truffle is most commonly associated with the roots of oak trees but the level of production is uncertain, varying from one year to another.

The truffle is undeniably the jewel in the crown and the most symbolic of French gourmet products, lending a unique flavour to fine culinary skills.