Fresh Truffle
and Real Truffle Logs:
Different Roles

A serious kitchen does not need to choose between fresh truffle and
Real Truffle Logs. They serve different purposes.

Fresh truffle is irreplaceable when its visual, aromatic and sensory impact is central to the dish. It belongs shaved over pasta, risotto, eggs, beef, poultry, cheese, root vegetables and refined seasonal plates where the diner experiences the truffle directly.

Real Truffle Logs are designed for a different role. They allow chefs to build real truffle into the elements that support a dish: the sauce underneath, the butter mounted through it, the custard inside it, the filling at its centre, the jus around it, the emulsion carrying it, or the savoury base that gives the dish depth.

The log is not a substitute for fresh truffle as a finishing ingredient. It is a way to use genuine truffle as a functional ingredient.