It all started with a little regional products business founded in 1897 by Pierre Pébeyre in a village in the Lot department of France. In 1920, the company set up in Cahors and became specialised in the exclusive trading of truffles. Today, the 4th and 5th generations, represented by Pierre-Jean Pébeyre, his wife Babé and their children Marie and Pierre, manage a firm unanimously recognised as the foremost reference when looking for truffles and products based on the magical fungus, starting with tuber melanosporum.
With the Pébeyres, business goes hand in hand with an all-consuming passion for — and encyclopaedic knowledge of — the world of the truffle. Indeed, Pierre-Jean has written many books on the subject, including two in partnership with the famous American chef Ken Hom. One of the books covers the truffle’s place in Asian cuisine!
Whether it’s fresh truffle, black and white truffle, preserved truffle (minced, sliced, peeled…), truffle juice, truffle butter, truffle salt or truffle pasta… Pébeyre adapts the truffle for all types of use.
The firm’s reputation extended beyond the French frontier a long time ago; Pébeyre can be found at the very best restaurants on the planet.Supporting the Bocuse d’Or Winners association comes naturally to Pébeyre. After all, the contest they won often spotlights the truffle in dishes from across the world.