The garlic truffle cream by aix&Terra is a favourite with meat lovers. It can also be used as a “Provence Aïoli” on fish or on crostini and toast as an original apéritif treat. It is produced with the summer truffle, referred to as tuber aestivum. We highly recommend it on Aberdeen Angus steak or in mashed potato.
Located on the famous nationale 7, one of the most culinary destinations of the Provence, aix&Terra was founded by Richard and Marina Alibert. From a passion for taste and natural produce, the couple swapped their Parisian life for a beautiful gastronomic adventure. Together with Julien Allano, a Michelin starred chef, they partnered up with small fruit and vegetable producers to develop original recipes.