Boutargue with truffles

Boutargue à la Truffe from La Maison de la Truffe is the marriage of two jewels of Mediterranean gastronomy: mullet boutargue - the dried, rinsed fish roe that the Provençal call the «caviar of the Mediterranean» - and Périgord black truffles. A bold marriage, rich in umami and aromatic depth.

Our boutargue is prepared by hand according to a recipe handed down from generation to generation: wild mullet roe caught in the warm waters of the Atlantic, organic salt, spring water, and the air of Provence for drying. It is then delicately flavored with black truffle, adding a layer of woody, fungal complexity that amplifies its natural richness in nutrients - protein, iodine, omega-3 and B vitamins.

Enjoy finely grated on pasta, risottos, scrambled eggs or white pizzas. Thinly sliced on octopus carpaccio, with a drizzle of olive oil and capers, it is an aperitif of rare elegance. It can also be served on toast with semi-salted butter, or sliced over bruschetta with tomato confit.

Keep refrigerated between 0 and +4°C. Can be frozen. Best consumed within one month of purchase.