With Jean-Michel Lorain, La Côte St-Jacques

While it does not have the power and flavor of its Perigord cousin, the Burgundy truffle should not be overlooked.

Avoid cooking this truffle, since it will lose its flavor. Although Burgundy truffles can be used raw, grated, in salads, or warmed with a vinaigrette, they will not stand up to any hot preparation method and cannot be used as a substitute for Perigord truffles.

Never buy truffles preserved in alcohol. The alcohol kills the truffle's flavor. These are usually lower-quality truffles that have the look, but not the taste, of truffles.

Ideally, buy them fresh at the market. Frozen truffles are also excellent - the only drawback is that you won't have any juice.