The great enemy of knowledge is not error, but inertness. All that we want is discussion; and then we are sure to do well, no matter what our blunders may be. One error conflicts with another, each destroys its opponent, and truth is evolved.
With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline over the past two years has taken away any of that stress. The level of quality and consistency with her truffles is unsurpassed. Most importantly the quality and loyalty of her service makes me feel that she is looking out for me and my guests interests in giving me an honest assessment of the markets fluctuations.