Thick-cut potato crisps fried in extra virgin olive oil and seasoned with real black truffle.
Frying in olive oil alone is unusual and you taste it — the crisp is heavier, rounder, and it keeps its crunch longer. The truffle is dehydrated Tuber melanosporum, not an aroma alone.
Artisan de la Truffe is a Paris house that works only with truffle. Each preparation is made by the specialist producer best placed for it, which is why the countries change from one jar to the next. The potatoes and the truffle are both Spanish, and the frying is done in Spain.
We open a bag when someone arrives unannounced. They also hold up next to a steak tartare or a glass of dry sherry.
size — 100g
