Plantin
The Art of French Truffle since 1930
The Plantin history started in 1930, when Marcel Plantin founded the company bearing his family name, in the heart of Provence. Since its humble beginnings, this family-owned company has established itself as the major supplier of truffles to France’s greatest restaurants.
Truffle is a mythical and mystical natural diamond, a symbol of French gastronomic art. Plantin has been sublimating the art of the truffle for nearly a century, in Puyméras, Vaucluse, in the heart of one of the major truffle regions and the largest truffle markets in France and Europe.
Their master truffle makers apply all their know-how to make these diamonds perfect, in order to meet the requirements of all our customers as closely as possible. They do it by:
• Manual and rigorous selection of truffles thanks to expertise passed down through generations since 1930
• Rigorous control of the variety and ripeness of each truffle
• ‘Canifage’ of all truffles as soon as they arrive in Plantin workshops
• Careful sorting according to size, silhouette, olfactory note
Gallery
Plantin Range
The Black Truffle (Tuber Melanosporum)
The Black Truffle is a mushroom from the tuberaceae family, also known as the Périgord truffle or the black diamond. With a spherical shape, its coat is black and irregular, with firm, crunchy flesh and a characteristic musk and humus aroma.
Extra Black Truffle Juice
Truffle juice offers an added extra to your marinades, seasonings and sauces. This "extra" juice, with its strong fragrance, is obtained from black truffles picked at optimal maturity.
Truffle Paste 70%
This truffle paste is ready to use and is ideal as an addition to sauces or other dishes, such as soft cheese spread on toast or grilled farmhouse bread for an enjoyable apéritif.
Summer Truffle Salsa 3%
This ready to use recipe is made from button mushrooms and summer truffles, and can be used as a sauce (for pasta, eggs, risottos, etc.) or an ingredient for pizzas, creams, béchamel sauce or marinades.
Black Winter Truffle Cream 8%
A smooth and delicious cream with the power of winter truffle (Tuber Melanosporum), excellent for pastas, gratins, risottos or puff-pastry recipes.
Black Truffle Quintessence
With its powerful taste, the Black Truffle Quintessence is perfect with seafood, warm velvets, pasta, risottos, eggs or white meats. It should be added at the end of the preparation, just before serving.
Autumn Truffle Quintessence
With its subtle taste of hazelnut and mushroom, the quintessence of Burgundy truffles will go very well with hot or cold dishes, added at the end of the preparation. Use it as a topping for your dishes: fish, soup, pasta, risottos, meat & more – use it like caviar, make a nice quenelle and add it on your dish just before serving.
Summer Truffle Seasoning 5%
Add a sprinkling of this seasoning to all your dishes, from French fries to pasta and eggs or even popcorn. An original way to perk up your dishes and transform your culinary creations.
Dried Morels Special
The morel has a nutty taste combined with rich woody aromas. This bouquet of flavours and its rarity make it one of the most sought-after mushrooms among gourmets. Morchella conica is the most prized for its amazing flavour.
Christopher Poron
Owner of Plantin
Continuing French Truffle Tradition
The history started in 1930 with a man named Marcel Plantin. In 1986 Hervé Poron took over Plantin and grew its business significantly.
Today, Hervé’s son Christopher Poron, who is just as passionate as his father about everything to do with truffles, is now continuing Hervé’s good work, along with Nicolas Rouhier.
