Keys to adding value through a great truffle and mushroom offer
In a sector where excellence is the norm, chefs don’t just look for quality ingredients—they seek partners who understand them. For a foodservice distributor, this means going one step further: knowing trends, anticipating needs, and offering products that stand out on any menu. Among these, high-quality truffles and mushrooms are key ingredients to bring identity, depth of flavor, and culinary distinction.
Why is truffle a value-added product?
Truffle has become an essential ingredient in haute cuisine and, increasingly, in restaurants with strong personality. Its presence on a menu elevates not only the dish, but also the customer’s perception of the establishment. That’s why offering truffle—and doing it right—can be a powerful selling point for any distributor.
It’s not just about having truffle, but about having the right truffle for each client:
- Fresh black truffle in season, selected by maturity, aroma, and size.
- Frozen truffle in slices, pieces, or whole: year-round availability and cost control per service.
- Truffle brisures (black or summer), ideal for sauces, fillings, or toppings.
And what about mushrooms?
Mushrooms have gained ground as a strategic ingredient in modern gastronomy. From quick sautés to broths, garnishes, pasta, or gourmet plant-based dishes, they provide umami flavor, texture, and culinary value. At Laumont, we work with a wide selection of fresh, frozen, and dried mushrooms: boletus, black trumpet, morels, chanterelles, eryngii, shimeji…
For the distributor, mushrooms also offer opportunity:
- They help complete a premium catalog with high-turnover products.
- They work equally well in haute cuisine and more casual formats.
- And in the case of our frozen mushrooms, they offer year-round availability and excellent shelf life.
What do chefs expect from their distributors?
The answer lies in the balance of quality, trust, and expertise. Some of the key aspects chefs value:
- Consistency and quality assurance: chefs don’t want surprises. They expect products with flavor and character, not bland or poorly handled ingredients.
- Traceability: more and more chefs want to know the origin of the product. Knowing when and where the truffle or mushroom was harvested is becoming essential
- Real advice: chefs appreciate knowing if a truffle is ripe, how to store a morel, or how to maximize the value of a frozen truffle slice. That’s where the specialist comes in.
- Tailored solutions: custom formats, fast delivery, technical datasheets, visual support… everything counts in the decision-making process.
And when dealing with delicate products like truffle or wild mushrooms, working with a specialist who understands the product from the source is essential.
What role does Laumont play?
At Laumont, we’ve been working with truffles, mushrooms, and their derivatives for over 40 years. We not only select and process the product daily in our facilities, but also help distributors worldwide add it to their catalogs with full confidence:
- Year-round stock, even in weeks of limited harvest.
- Truffle selected by maturity, shape, and size, with strict quality controls.
- Mushrooms in all formats (fresh, frozen, dried), prepared for consistency and food safety.
- Formats and references designed for distribution: from whole truffles to frozen options or brisures, from sliced boletus to IQF mixes.
- Professional documentation and packaging, with customization available.
- Commercial and technical support to help distributors communicate value to chefs.
Trusted by the best in gastronomy
At Laumont, we collaborate with some of the most respected chefs in the world. Martín Berasategui, with 12 Michelin stars, is our culinary advisor and works with our products both in his restaurant and other projects. We are also official sponsors of LA LISTE, the prestigious international ranking that selects the best restaurants in the world based on over 1,000 expert sources, guides, and professional reviews.
This close relationship with haute cuisine allows us to anticipate trends, understand what chefs need… and offer a range that meets the highest standards of excellence.
An opportunity to stand out
The market is evolving. Chefs are more demanding than ever and look for suppliers who speak their language. Offering truffle and mushrooms in optimal condition is a tangible way to build trust, loyalty, and recurring business.
In a world where everyone sells everything, being a specialist makes the difference. And this is where Laumont can help turn your catalog into a truly valuable proposition.
Looking to add truffle and mushrooms to your product range with full confidence?
Contact us and let’s discover how we can work together.
