At the foot of Mont Ventoux, in the Vaucluse, the Jaumard brothers, whose family has cultivated the black diamond of Provence for three generations, reveal some of the secrets of truffle culture. A limestone, silty soil, ideally located in the old bed of a river on which oaks have grown… This is a land conducive to the appearance of truffles, a dish that maddens cooks and discerning palates.
Although knowledge has progressed in recent years, especially with the development since the 1970s of mycorrhizal oak plants by INRA (National Institute for Agronomic Research), its cultivation is still shrouded in mystery and misunderstanding. which makes it a rare product,
and therefore expensive.