And the Fancy Food Winner Is … Aux Delices des Bois Black Truffle Butter

Butter2 The idea of this butter spread on a juicy, hot steak rocked our worlds. It was super-creamy, whipped with finely minced truffles and truffle oil, leaving it rich but still airy and fresh-tasting. We tried it spread on toast, and it was the perfect answer to why the market is trending towards specialty items. How did we ever live without Black Truffle Butter?

The smiling man holding the gold statue is Thierry Farges. He and fellow owner Francois Baumont of Transatlantic Foods won this year’s Outstanding New Product award, a coveted honor in the specialty food trade industry.

Truffles were certainly a trend at the show too. Truffle oil, truffle flour, truffle butter, truffle honey, truffle pasta, truffle salt … I didn’t mind. The truffle salt lady almost had to kick me out of her booth.

Back to the butter. It was divine and Thierry and his wife Amy, who was also working the booth, the warmest of couples. We left their station with two butter samples, Amy’s Mushroom Cookbook, and a few good stories. (Since we were from the South, they wanted to know if we had ever heard of noodling, AKA, diving for catfish. Long story …)

A well-deserved win.


  1. Holley

    After reading Jennifer’s post, I felt the need to second her comments about what we saw as an underlying theme at the show…all things truffle. As Jenn mentioned, truffles were everywhere and in many forms but we knew we hit the jackpot when we tried this award winning butter (and met the adorable and proud owners of the company). Best of all, my sample made it home safely so steaks and grilled asparagus slathered in black truffle butter are in my very near future.
    Stay tuned over the next few weeks as we feature more products and trends from the show as well as a few favorites that we tasted along the way in NYC (hint…Magnolia Bakery cupcakes are definitely on that list).

    July 3, 2008 at 8:41 am
  2. Julien Farges

    This butter the da bomd. I love and live off it!

    July 18, 2008 at 4:55 pm

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