The Popes in Avignon, and their cardinals and archbishops definitely allowed
the Carpentras truffle thanks to banquets, feasts and receptions of an
European scale court.
But it is in the XIXth century that the truffle truly expanded. First in 1840 when
Joseph Talon and Auguste Rousseau, both from Carpentras, had the idea of
cultivate truffles. They were quickly imitated because of the phylloxera epidemic
which contaminated the wine producing regions : agricultors planted truffles-oaks
in the destroyed vineyards.
But the intensive production known at the beginning of the XXth century was
stopped by World War One.
Today the average production, on a normal year, represent from 30 to 40 tons.
80% of the production comes from the South East of France and a third of it
from Carpentras.
Carpentras truffle market stands on a nice square
planted with plane trees, just in front of a beautiful
Age of Enlightenment building, from the Friday
before the beginning of the Saint-Siffrein Fair
(27th of November) until the end of March.
The best ones should be firm, round shaped and not too big but well chiselled
coarse-grained is to be seen on the outward appearance. Small groups of tightly
packed men and women speak very low, ready to work “romaine” (scale) and
“filoche” (rake) in their hands ; the transactions are made surreptitiously.
But everything is clear, net, precise.
Bags are getting bigger as they are stuffed with truffles, the market is ending.
Carpentras market is used as the reference to the other regional market.
“Caveur” (pickers) from eight departments come to show their “rabasses” (truffles)
to brokers, merchants, wholes alers and preservers coming from all over France.
From time to time, these pickers come to ask for a share of the exclusive right to
pick up truffles in the state woods and forests of Mont Ventoux.
All of this happens with no problem among this strongly united small world.
If the Vaucluse is considered as a huge truffle field, the Carpentras plain is cradle
of this high quality and unique product. The truffle production is of course also
helped by a high quality chalky soil, a good hydrometry, nice weather conditions,
a perfect altitude and the presence of specific tree species in the Comtat.
Carpentras and its surrounding are proud of their truffle tradition both on the
commercial and production levels. The truffle is really rooted in Carpentras ; first
with its market but also thanks of its truffle fields, its canning factories, its exhibitions,
its teching at the agricultural high school and last but not least to its restaurants.
The truffle is renowned for its gastronomic, aromatic, and dietary qualities. It is easily
digested and contains plenty of fiber and amino acids. It contains 80% of water
and little fat. From the most ancient times it has been known for its medical qualities ;
against pain, gout and weakness. During the past century doctors used to prescribe
truffle water against vomiting and diarrhoea, and to stimulate the organs.
But it is mainly thanks to its gastronomic qualities that the Carpentras truffle is so
famous, thanks toits generous flavour
and unique aroma.
When the truffles have been bought for canning from dealers, the dirt is taken
off them and they are sorted by variety (Tuber Melanosporum, Brumale) and by
quality (whole or broken).
The final stage, sterilization in water heated to 118°C takes 2h45. The truffle looses
25% of its weight in liquid, “truffle juice” which is very useful. The Conserverie Vian
is a specialist in Carpentras.
The Brotherhood was born on february 1999 by Mr Guy Bernard, member of the
Carpentras Town Council in charge of Tourism, and by all his team which is
found of the Tuber Melanosporum.
The brothers are wearing a special suit and their reason are :
to know, to love, to apreciate, to defend and to promote the Comtat Venaissin
& Mont Ventoux black truffle.
With the same passion for Comtat products and all together around the Black
Diamond, members of the Club have a strong link with the Brotherhood of the
Order of Mont Ventoux & Comtat Venaissin Truffle and with the Truffle Producers
Regional Union, to join their forces to promote the Tuber Melanosporum.
A three parts document has been made to limitate the partnership conditions.
The most important article concerns the quality and the information of each
customer.
So, restaurants, hotels and shops owners have to promote this product and
work with the brotherhood to organize shows, fairs and markets about the truffle.
During 3 days of training, the fundamental This noble fuit keeps its secret from the earth to
points of the truffle culture are tackled the palate. Passion tinged with an authentic and
thus allowing the trainers to handle age-old way of life.
every technical element they need to
create or to maintain their truffle field in
the best possible conditions and so to
guarantee good gathering of this mysterious A list of restaurant which have special
and sublime black diamond.
dishes with truffle, hotels and shops, is
Information : available at the Tourist Information
C.F.P.P.A. - Lycée Louis Giraud Office of Carpentras.
Carpentras Serres - Tel : 04 90 60 80 92