Also called “truffle caviar” because of its physical resemblance to it, truffle pearls come from molecular cuisine and are obtained from truffle juice. It enhances all your dishes; as an aperitif to accompany your foie gras toast, charcuterie, on blinis with smoked salmon, on soft-boiled eggs, oysters. Also perfect in salads, on fillets or meat or fish carpaccio. Find the association that you like the most! Our favorite? with cheese!