Truffle Cooking Class: The Black Gold of the Périgord on December 19, 2026

Preparing the fine Perigord truffle in a variety of ways is an art. The fine edible mushroom from the French regions of Périgord and Provence, which is harvested from November to March, is deep black when perfectly ripe. Whether pickled in a preserving jar, sliced, as a smooth cream or as a mousse in quail’s eggs: in the truffle cooking course, you will learn how to clean, prepare and cook the fine mushrooms.

At the beginning there is a preliminary discussion including a recipe folder and an apron.

The cooking course concludes with a 4-course menu including corresponding wines and soft drinks in the living room.