They are talking about us

That morning, in the Truffe Charlevoix shop, heady aromas attest to the making of a still-warm truffle caramel. As tasty as it is surprising, the spread is irresistible on popcorn, but we salivate at the idea of spreading it on brie, ice cream and even foie gras.

Located in Sainte Agnès, between two mountains in the hinterland, the truffle orchard benefits from a microclimate sheltered from strong winds and soil conducive to growing hazelnuts. And healthy hazelnuts mean the possibility of truffles, the two evolving in symbiosis.

Six years ago, the small Charlevoix company began its activities by planting trees inoculated with spores of borchii, Appalachian and Burgundy truffles. Since it takes between seven and ten years for a few nuggets to begin to appear, Truffe Charlevoix uses truffles from elsewhere that it combines with local ingredients, while waiting for more abundance. The store offers herbs, oils, sauces, spreads and wild mushrooms flavored with black or white truffle.