Since 1820, Maison Truffes Henras has specialised in preparing fresh truffles and processing preserved truffles for professional customers. A true institution and the world’s oldest truffle house, the company was founded in the Périgord region of Dordogne before successive changes of ownership eventually brought it to Albas, in the Lot department, less than an hour from Cahors.
In 2019, Laurence Rolland, a Toulouse-based entrepreneur with extensive experience in the food industry, crossed paths with the historic truffle business. Having previously founded Toulouse biscuit company Gourmandes & Cie in 2010, she decided to acquire Truffes Henras in October 2019 with the support of a group of investors. She subsequently founded Maison Truffus, with the ambition of preserving the company’s two centuries of expertise while bringing fresh momentum to a profitable business that was nevertheless “operating at a slower pace”.
“The business was run by Anne-Marie Gaillard, one of the few women in the truffle industry. She had reached a point where she wanted to hand the company over to a buyer who made sense. For my part, I had just sold my biscuit company and was looking for a heritage food business centred around a premium product. That was when we met, and she chose me to take over Maison Truffes Henras,” recalls Laurence Rolland, co-founder of Truffus.
“Bringing the company into the 21st century”
The new management quickly set about “bringing the company into the 21st century.” Operations and the seven-person workforce were relocated to Montauban, to an 800 sq.m facility, half of which is dedicated to a modern production workshop representing an investment of €350,000.
The facility enables the company to process truffles in several forms, including preserved and frozen products. It also produces bespoke formats according to customers’ specifications, including truffle peelings, juice and slices.
Another major development has been the launch by Maison Truffus of a range of truffle-based gourmet products with no added flavourings, marketed under the Truffes Henras brand, including foie gras, spreads, pasta, sauces and oils.
Today, the company processes 10 tonnes of truffles per year at its facility, primarily Périgord black truffles, with capacity to handle up to 30 tonnes annually. Fresh truffles are sourced directly from truffle growers or through appointed brokers. During the peak season, from November to March, the company processes between 300 and 500 kg per week.
Discover Maison Truffes Henras website
