France turns to new truffle variety after low Perigord harvest

03/20/2014 | New York Times (tiered subscription model), The

A smaller-than-usual harvest of expensive black truffles known as Perigord in France has the market infiltrated with foreign imports, but one Frenchman is determined to promote a lesser-known truffle variety from Bourgogne. Didier Chabert hosts dinners that center around the less expensive Burgundy fungi and has started a national public relations campaign to push the truffle onto French dinner plates.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations