At the house of balme, the truffle has been a family affair for more than a century, in the heart of Provence. Four generations of truffle growers have followed one another, surveying the rich and fertile lands of the Luberon in Mont-Ventoux, with the sole aim of offering the best of this noble and mysterious product: the black truffle.
Counter manager balme, delicatessen and truffle bar, since the opening of the Halles Mazerat last September, Manon Beaudet continues to compete in inventiveness and know-how to make us appreciate and concoct her small gourmet and accessible dishes, based on truffles .
Scrambled eggs, mimosa eggs, shells, toast and other meals and bites flavored with black truffles can be enjoyed on the spot or taken away.
This mushroom, an underground cousin of the morel, can be enjoyed just as well in cheeses and cold cuts.
If you are a fan of truffles, Balme is the brand that could well become your new friend…