We met Johann Pepin at 'Les Pastras', his sprawling organic farm located on a desolate mountain top near the Provencal village of Cadenet under the cloak of secrecy. He cautioned us that "thieves were everywhere", before instructing us to lock our car doors and gather down below. I must admit I felt a bit uneasy as he slipped a black hood loosely over my head, gently guiding me into the back of an unmarked black van. Moments later we arrived at the edge of an unnamed field in an unnamed town in an unnamed country for what was surely going to be an epic truffle hunt. Such is the way with truffle hunters where secrecy is everything.

Trouchia is a flat omelet similar to frittatas that your family will never tire of; especially when your garden is producing more zucchini than you can eat.

Salade Lyonnaise is a classic bistro salad where either frisee (curly endive) or dandelion greens are tossed in a hot bacon dressing and topped with poached eggs and croutons. It originated in the city of Lyon, long considered the belly of France. You will find this salad on virtually every bistro in France. The good news is It is simple to make.

Quiche Lorraine is perhaps the most famous of all quiches. Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won’t tell anyone if you decide to add one cup of shredded Gruyere to the mix.

So you've taken the giant leap and forked out a few hundred dollars for an enormous white truffle. Now you are wondering how to properly store, cook, and even what wine to serve to maximize your truffle dollar. Pour yourself a giant glass of a Barolo and let me help you out with a few pro-tips that will ensure you get the most for your truffle dollar and have a truffle experience better than you would get in any high-end restaurant.