"Truffles 41% / Onions 33%.
  
Flavoured with organic olive oil, cooked over low heat, cut into small cubes, the onions caramelise to bring sweetness to this exceptional product. A tartare enhanced by truffle peels. The Tartare contains 40% summer truffle and 10% garlic cream.
  
Tuber Aestivum is harvested in Provence from June to August. Less rare than the winter Tuber Melanosporum, this allows us to introduce it in quantity into recipes.
  
In aperitif toast, in an omelette or in risotto. The tartare can also be mixed with potatoes."