Fresh black truffle is one of the most exclusive and sought-after ingredients in haute cuisine. Its unmistakable aroma and its ability to elevate a dish into a unique gastronomic experience have made it a star on many menus during the winter months. However, we rarely hear about the journey a truffle takes before it reaches the plate. At Laumont, we’ve spent decades perfecting that journey, taking care of every detail—from the moment the truffle is unearthed to the moment it is served in the world’s best restaurants.
Harvesting: The Value of Our Network of Truffle Hunters
This journey begins in the forest. There, over 500 truffle hunters work closely with Laumont, following a code of good practices that we’ve developed to ensure quality from the source.
At Laumont, we buy and sort every truffle harvested, regardless of shape or quality. This allows us to maintain long-term trust with truffle hunters and guarantee full traceability. We don’t improvise: each season is planned well in advance, and we work with different varieties depending on the time of year, always with certified origin.
Reception at Laumont: Speed and Freshness
Once harvested, the truffles are sent to our facilities the same day. There, sorting begins immediately to preserve their freshness.
After a careful wash, each truffle undergoes an initial manual and visual inspection. Our team removes impurities and detects any flaws, setting aside the pieces that don’t meet the fresh market standard. But the most important step comes next.
Selection: Human Expertise, Guaranteed Quality
At Laumont, we believe no machine can replace a trained nose. That’s why before sending truffles to clients, each one is inspected individually by a team led by Josep Maria Serentill, Laumont’s founder.
We evaluate maturity, shape, size, and above all, aroma. Truffles that don’t meet the requirements for fresh product are used in other formats: brisures, frozen, preserved, or even freeze-dried. Nothing is wasted, but everything is rigorously sorted.
Preservation and Packaging: Cold as Our Ally
Once selected, the truffles are kept in refrigerated chambers at a controlled temperature. Presentation matters too. That’s why we offer custom packaging options: from neutral bags to Laumont-branded packs, designed to reflect the same level of excellence contained inside.
Logistics: From Forest to Kitchen in 24–48 Hours
During the campaign, we ship daily to over 60 countries. Our logistics system ensures truffles arrive chilled in under 48 hours from harvesting—even for international deliveries. We work with couriers who understand the delicacy of the product and respect the cold chain throughout the journey. For special occasions, we also offer express solutions to make sure the product arrives in time for a service or event.
Truffles are vacuum-sealed to ensure freshness throughout the journey. Depending on the destination and transport conditions, we use specific packaging: boxes with cold packs or direct refrigerated shipping.
Documentation, Traceability and Trust
At Laumont, every truffle we deliver is backed by a process that prioritizes traceability and quality control at every stage. From harvest to delivery, we take care of every detail to ensure the product meets the highest standards.
We believe trust is built not on promises, but on results. That’s why in the event of any issue, we offer a personalised, efficient, and approachable service. We want our clients to focus on what they do best: cooking, creating, inspiring. We take care of the rest.
Customer Support: Beyond the Product
Laumont is more than just a supplier. We guide each client with expert advice, resolve questions, share updates on the season, and adapt the product to their needs.
And when availability is tight—early or late in the season—we give priority to our most loyal clients, those who rely on us year after year.
Our sales team is specialised in truffles and has experience in international distribution and high-end gastronomy. We take the time to understand each client, their rhythms and requirements. That’s the only way to deliver a product not just in perfect condition, but with the support it needs.
What the Chefs Say
“I have to give Laumont a round of applause, because with the product you bring me, people are amazed—and we pass on that passion to make a meal or dinner unforgettable.”
— Martín Berasategui, Spain’s most Michelin-starred chef
“Black truffle is an ingredient that fills the restaurant. During the season, everyone wants to be impressed with black truffle.”
— Joel Castanyé, chef at La Boscana (Bellvís, 1 Michelin star)
— Fabrice Giraud, chef at Cercle de l’Union Interalliée (Paris)
Are You in Foodservice or Distribution?
At Laumont, we don’t just sell truffle: we care for it from the forest to your kitchen.
If you work with fresh truffle and are looking for a supplier with guaranteed stock, top quality, and service that stands out, get in touch now:
