Thierry and Amy Farges jump-started the food revolution in the '80s as wild mushroom importers and distributors to the restaurant and foodservice industry. We pivoted to retail with a huge hit, Black Truffle Butter. Thierry adapted his Dordogne grand-mère's recipes, rich in full-fat butters and truffles, to the American thirst for adventurous flavors. As author of a cookbook and La Varenne graduate, Amy handles recipe development and marketing. They share boisterous family meals, rich in flavor and conversation, as part of their heritage.
