Truffes à la Croque au Sel

Sometimes it isn’t a wine’s bouquet that is discussed chez Bosc but as happened one day in truffle season, the bouquet of a fresh truffle sliced open and passed untasted from hand to hand and nose to nose. Colette, who lived and wrote in Provence, disdained all complications of the truffle’s taste and all cooks who submerged the prized black fungus in glutinous masses of foie gras or in game and vegetables with heavy brown sauces. She would approve Michel’s classic, simple recipe.