Thierry Bezeux created his company, L’Or des Valois, in 2003, aiming to offer an exclusive and creative experience to nature enthusiasts. He started by learning the basics of truffle growth, their life cycle and how they have been cultivated for centuries before choosing to share his knowledge with the world’s connoisseurs. He shares his vision with us.
When did you start your Truffle’s Company?
I created my company, L’Or des Valois, in 2003, aiming to offer an exclusive and creative experience to nature enthusiasts. I joined a group of committed players with the mission of promoting and developing truffles from Burgundy while respecting Mother Earth.
How did you develop l’Or des Valois?
It was vital for me to start by learning the basics of truffle growth, their life cycle and understand how they have been cultivated over the last centuries. I acquired my knowledge from different sources, including local producers, retailers, organizations as well as markets and gastronomic fairs that broadened my expertise, as well as spending time with Burgundian truffles associations.
I launched my trade activity and started developing goods produced with local partners. Once I had a stable position within the marketplace, I was able to create the tourism aspect and started to share my knowledge with the world’s connoisseurs.
Why did you decide to use dogs for truffle hunting?
I wanted to strictly follow the primary principles and standards that had been established for truffle hunting. I very much value this pearl of nature and genuinely cared to respect their production. The dogs are precise in locating these buried mushrooms, and humans cannot find them without the help of a dog. It is the complexity of finding truffles that makes it such a rare product.
Truffle growth varies with the seasons; how do you keep your activity going all year long?
From day one, I decided to work with all the variety of species. Of course, I was inspired by the Burgundy truffle, but to become an expert, I had to study the entire range of this peculiar mushroom. During Summer, I hunt “Summer truffles,” then it comes to the local Burgundy truffle in September, and it ends with the Italian white truffle as well as the Melanosporum from November until March.
How do you pair a delicate truffle dish with wine?
I marry the Burgundy truffle with a white Chardonnay. For me, it is always a good match, for example, a Saint-Aubin Premier Cru “En Remilly” 2018. You can also opt for a less mineral wine as long as it’s a Burgundian Chardonnay. To honor the Melanosporum variety, I would go for a Pinot Noir, Clos Marey Monge Monopole is ideal as it expresses the essence of Burgundy and enhances the aromas of the “Perigord truffle.”
In the kitchen, how do you make truffles more accessible, even to those less experienced cooks?
In the collective mind, truffles are not a standard product to prepare. The whole idea of this project was to prove the opposite. During our experiences, we offer a tasting or lunch with truffles from starter to dessert, without forgetting drinks. It’s a homemade meal with easy dishes accessible to anybody who enjoys cooking. It’s a great advantage to feature the products we have developed with our partners. For example, the truffle butter can easily be added to mashed potatoes or can transform creamy pasta into a gastronomic meal.
Truffles can also be simply used on toast or on a tasty french baguette and you’ll impress all your friends. I have a sweet tooth, so I love a truffle dessert, my favorite recipe is a tiramisu, it’s as original as delicate. Though we only consume truffles on special occasions, we want to keep the rarity and exception of these gems.
Do you have any anecdotes to share with us?
I never predicted that I’d be evolving in such a diversified universe. I have started my career in the National Marines and pursued as an executive into the plastic industry. One morning, as I was watching a breakfast show on TV and I had a revelation. Someone on-screen was promoting the Périgod’s truffle while showing a Burgundy truffle. You can easily make the difference between them by color. From that day, I knew I had to share my knowledge with and develop the Burgundy truffle market.
Why did you decide to partner with Château de Pommard?
Working with Château de Pommard is the opportunity to enhance two authentic Burgundian products, truffles and fine wines. We share a similar vision of knowledge transmission and aim to instruct the world with our savoir-faire. We work in harmony with nature, delivering quality and exclusive experiences. Food and wine pairings are essential to achieve this goal to unite a variety of incredible local products.