A few weeks back, on the third Sunday of January (14/16th), the annual truffle market was held in Uzès. Read the full description of her day at the event on Angela’s blog Provence calling there.“It is Sunday and with nothing better to do, we pile the dogs into the car and head off. It’s a glorious day, the sky, clear and blue, and the sun bright enough to warrant sunglasses. The road takes us through vineyards on either side of the road, the vines brown and twisted, some pruned, some waiting to be pruned. The roads are empty but when we get to Uzes there is nowhere to park, every single space is taken; on a Sunday in winter? Truffles are obviously big business. » Enjoy the full post (and photos) here (or below).
The previous Saturday, gastronomic events were organized in many restaurants of Uzès, with meals cooked by local “five-star chefs”, who are mixing these truffles into everything: soufflés, noodles, pheasant ragout, desserts, you name it – the black mushroom is added to everything. You couldn’t step into any restaurant in town without being hit by the strong and unique smell of truffles. As usual, most seats in the restaurants were snapped up month ago. The guests tend to book their visits in advance and some do not hesitate to travel thousands of miles to participate in this celebration of this mushroom. This year some of the fans came from New Zealand.
"These dinners are one of the highlights of the truffle week-end in Uzès, like a showcase of our expertise. We want to develop a tourist industry around the truffles – along with our local wines and historical heritage in Uzès," explains Michel Tournayre (left), president of the regional federation of truffle producers.
For those interested, researchers have recently unearthed the secrets of the black truffles, read more.