Truffles are very delicate organisms. The exact amount of sunlight, the perfect amount of moisture and a particular type of soil are all needed before there’s even a chance that a few of these beauties will appear under the soil somewhere. Only a very limited number of areas in the whole world provide the optimum conditions that allow truffles to grow naturally. But growing is one thing and finding them is another. A human’s sense of smell isn’t strong enough to detect them nor is there technology available to find them, hence why specially-trained pigs (truffle hogs) or dogs are needed to locate them. All reasons that explain why they’re the most sought-after and expensive ingredient when it comes to fine cuisine.

A few grams of truffle goes a long way to transforming an everyday dish into a wonderful culinary experience. And unlike with most other flavours gained from ingredients, it’s impossible to replicate the flavor of truffles in an artificial flavouring. In other words, it’s real truffles or nothing!

But why are we talking about truffles this month? Because we’re taking this opportunity to announce that starting on February 26, it’s ‘Truffle Week’ at Costes.

During Truffle Week we’ll have a special menu where every course will contain truffles. And not just any truffles.

The Tuber Melanosporum (to give it its scientific name) is the King of the truffle world and one of the rarest, most delicious and valuable cooking ingredients on the planet – you may know it better as the ‘Black (French) Truffle’ .

Make sure you join us here at Costes in celebrating Truffle Week between 26 February and 2 March

Visit Costes Restaurant for details