The snuffle of the Truffle - January, in France.
- Dec 20, 2025
- 4 min read
Updated: Dec 31, 2025
Truffles have been around since the Pharaos were in short pants. Quite why the first sandal kicked the first truffle, prompting its wearer to bend down and take a mouthful, is another story altogether. But we have been loving them ever since...
King Francis I of France (let's hope he didn’t endure the challenges of rhotacism) was the first noble notable to put truffles on the royal platter. His truffly gusto was duly noted by the brilliant lawyer-turned-chef, Jean Brillat-Savarin, coiner of the word "gastronomy." Brillat-Savarin considered the truffle so delightful that he named it "The diamond of the kitchen." He even had a friend mix some into a sweet, fresh cheese, and named it in his own honour. How jolly French of him...
Truffles have gone in and out of foodie fashion, like flared trousers. It wasn’t until the 1960s that the French and Italian Ministries of Agriculture got together to promote their popularity and commercial cultivation. The rest, as they say, is recent history. Now, European White truffles can fetch an eye-watering €3,000 a pound, making them the most expensive food on the planet. "Where can I find some?" I hear you ask, as you glance around for a suitable dog you may not actually own yet. The good news is that they are relatively abundant; the bad news is they could be, like real diamonds, absolutely anywhere.
