Stand: 1840d
  • | Retail
  • | Wholesale / Distribution
  • | Importer
  • | Foodservice
  • | Manufacturer
  • | D2C - Direct-to-Consumer
  • | Oils / Fats
  • | Private / White Labelling
  • | Frozen & Chilled
  • | Dry / Canned / Bottled Goods
  • | Food & Drink (Goods)
  • | Kosher
  • | Food & Drink (Foodservice)
  • | Artisan / Speciality / Fine
  • | Table Sauces
  • | Cooking Sauces
  • | Jams / Honey / Spreads
  • | Pasta / Rice / Grains
  • | Fresh Produce

Since 1930, in the heart of one of the largest truffle-producing regions, PLANTIN has been driven by a single ambition: promoting the art of the truffle to honour the noblest gastronomic traditions.

We select the finest truffle fields, where passionate hunters seek out the black diamond and, day after day, maintain, irrigate and prune the plantations that will yield the finest truffle specimens.

Once the truffles have been harvested, the truffle masters put into practice all their know-how – handed down from one generation to the next – to take the diamonds to perfection, delicately brushing them and meticulously sorting them by hand according to size, shape and aroma.

Only the very finest black diamonds make it out of our Puyméras facility and into the kitchens of some of the best-known chefs to be enjoyed by astute gourmets from around the world.

Our expertise in appertisation and quick-freezing procedures means we are able to preserve our truffles in jars, so they are available all year round.

We are driven by a marked desire to innovate for the benefit of both professional and amateur cooks alike, and we constantly develop new products and new recipes to meet the demands of the most discerning gourmets, keen to elevate their dishes to the next level and offer their guests new sensations.

Every day, our facilities work to satisfy the most demanding palates and to create unique flavours that add a subtle touch to make every dish an exquisite experience.


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  • Dried porcini, Latin name Boletus edulis, is carefully sorted by hand and undergoes a rigorous selection process at PLANTIN. 
  • The fresh black truffle, also called Tuber melanosporum or Périgord truffle, is known worldwide by fine-dining connoisseurs as being gastronomy’s “black diamond.” 
  • Truffle breakings come from a black truffle that has previously been finely chopped. 
  • Enjoy excellence all year round. First-boil extra brushed black truffles are black truffles harvested at perfect maturity, with a very even shape.  
  • The morel has a nutty taste combined with rich woody aromas. This bouquet of flavours and its rarity make it one of the most sought-after mushrooms among gourmets. 
  • This elegant and refined extra virgin olive oil with tiny white truffle fragments will bring subtle flavour to dishes such as mashed potatoes, vinaigrette and pasta. 
  • Treat yourself to some rustic flavours with this risotto with porcini and summer truffles. The perfect last-minute, ready-in-minutes dinner solution!
  • Do you dream of wowing your guests with a plate of delicious truffle-flavoured scrambled eggs? This recipe is the easy way to an EX-CEP-TIONAL result!
  • This carpaccio is the easy way to enjoy truffles at your table all year round! On toasts for a chic and surprising aperitif, to perk up a pasta dish, as a lovely addition
  • This elegant and refined extra virgin olive oil with tiny black truffle fragments will bring subtle flavour to dishes such as mashed potatoes, vinaigrette and pasta. 
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