It is at the Halles de Pau behind the counter of the Balme house that Pascal Allias reveals the secrets to his customers, whether they are amateurs or neophytes of this truffle so delicate, so fragrant but also quite expensive. It’s normal anything that is rare is expensive, so think about it takes 10 years on average for a black truffle to be good to eat.
Be careful, the truffle is fragile, at high temperature it loses its fragrance when cooking.
At the Halles de Pau, the Balme house is currently offering fresh black truffles, it’s the season, but also truffle products, cold cuts, cheese, truffle condiments … All products are created in collaboration with other producers, at Balme everything is done to enhance the truffle. You can come and taste the truffle in all its forms, like the truffle shells, a flagship dish of the house.