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Discover the world of truffels

Written by Sense of Delight on Tuesday, 27 October 2015

Company History

Marcel Plantin started Maison Plantin in the heart of Provence in 1930. Since it started, this family business established itself as the main supplier of truffles to the grand tables of France. In 1986, Hervé Poron took over Maison Plantin and embarked upon a programme of strong growth for the company. In particular, it now exports its know-how to other countries. Just as passionate about truffle growing and the world of truffles in general, Christopher Poron, his son, and Nicolas Rouhier, today continue his work. From the United States to Japan, not forgetting the United Arab Emirates and Singapore, from the tables of the Elysée to those of the greatest French chefs, such as Joël Robuchon, Benoît Violier and Yannick Alleno, they all use Maison Plantin to supply them with truffles and woodland mushrooms.

The essentials from 'la Maison'

Of all fresh truffles, the black truffle, tuber melanosporum in Latin: this famous truffle, also known as the "black diamond of cuisine" has, for a very long time, been the one most valued by the gastronomic world. Today, it is the foundation of the reputation enjoyed by Maison Plantin. The combination of a delicate perfume and crisp texture gives it an exceptional flavour and character.

Flagship product in the range of preserved truffles, the First Boiling Black Truffle, when properly cooked, gives off a perfume, almost as powerful as that of a fresh truffle and will delight the palate of even the most discerning.

Truffle expert since 1930

deally located in the heart of the truffle producing region close to the main truffle markets and growers, since it started in business, Maison Plantin has positioned itself as one of the main players in selecting the best truffles in France. The best truffles in Vaucluse, particularly Richerenches and Carpentras truffles are selected by Maison Plantin.

To be able to offer its high-class restaurant customers and the processing industry an even wider choice of truffles throughout the year, Maison Plantin now works in partnership with producers in Spain and Australia, for example. Handling twenty to thirty tonnes of fresh truffles a year, focussing on the most sought-after varieties, it always chooses the best tuber melanosporum truffles from around the world. Partner Contact: www.truffe-plantin.com

Seesicht Present Guide 2015/2016

Written by Sense of Delight on Wednesday, 18 November 2015

Seesicht Present Guide 2015/2016

Brand New and just published: The "Seesicht Present Guide 2015-2016" with glamorous ideas for high class and fancy presents all over the year. The Seesicht Present Guide has been automatically distributed to all households along the "Golden Coast" near Zurich, who have also subscribed to the Magazine. This Year's "Seesicht Present Guide 2015-2016" includes carefully selected items from

Beauty & Leisure (Relaxing and recreative things for Body and Soul)
Food and Drinks Delights (Let us deduce you)
Interior (Pretty things for your Home)
Style (Precious items for Her and Him)
Fashion (New Trends in Fashion)
Entertainment (Treats for Ear and Eye)
Very particular items and services (For all looking for something special)

If you are interested in a copy of the Present Guide, please contact us per email. For acces to the online version (available only in German) please click here. Sense of Delight offers 4 different items or services within "Food and Drinks Delights" as well as in the "Very partiular items" section. We are looking forward to your mail.

Tavolata at the Kaufleuten / Zurich

Written by Sense of Delight on Saturday, 13 June 2015

Family Table "Tavolata" at the Kaufleuten in Zurich

Almost like at home with Pascal Schmutz, Head Chef and host at the Kaufleuten Zurich, who just wanted to create a different athmosphere to invite family and friends, loyal guests and product partners. An illustrous group of people from the hotelling, food and beverage, marketing and events business who just love good food and drinks as well as nice company.

Seesicht Magazine 2015

Written by Sense of Delight on Tuesday, 03 November 2015

Seesicht Magazine 2015

In between our presence at the Swiss Indoors Basel which has just ended and our sponsoring for the book presentation of Miss Irina Beller and her husband Walter Beller in the Casino Zurich we share our excitement about our caviar with all caviar lovers living along the "Gold Coast" near Zurich. The "Seesicht Magazine" provides all households along the Gold Coast with latest news on new products, fashion items, gourmet trends etc.

Maitre de Caviar - Care

Written by Sense of Delight on Tuesday, 27 October 2015

Rigorous Traceability

Kaviari selects caviar from the farm, a long but rewarding process guaranteeing the quality. The roes selected are stored in cold rooms for an optimal preservation, before starting the maturation process. Like the finest wine, caviar needs time and this is only when the next cru has reached its potential that they pack it, following a very strict HACCP procedure in their laboratory for maximum health and safety conditions.

Each tin is labelled so every information can be available: its variety, origin, batch number, approvals, production site, selling date and ingredients. So that we can tell you the beautiful story of your caviar, whenever you want.

Delicate Work - With Specific and Precise Gestures

Everyday and for every order, the Kaviari team of professionals handles your products with care to preserve their quality. They select the best grains for you before weighing and packing your caviar, according to your wishes. Your satisfaction in our priority.

Hand-Carved Salmon

The salmon requires as much attention as the precious roes. Smoked followin ancestral traditions, Kaviari delicately slices every fish by hand, for a paper-thin quality. It is then carefully packed to ensure the finest textrue and the freshest quality. Partner Contact: www.kaviari.fr