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at least once. It's in a league with foie gras, very old red wine, very good champagne, very fine caviar, and other foodstuffs of the rich and famous. Tiny amounts of these things need to be sampled just for a point of reference, if nothing else.
My first experience with truffles came in a poulet chasseur in a very fine restaurant in Quebec City. The flavor was earthy and aromatic and like nothing I'd ever experienced before. I was left with a sense of well being that lasted many hours, something I noted with subsequent truffle ingestion.
The advantage with truffles is that it takes such a small amount to infuse a sauce or terrine with their flavor. In other words, while they're outrageously expensive, a dinner for eight need not break the bank completely. A tiny shaving per serving will do nicely.
Your life will be complete if you never taste a truffle, but your life as a serious foodie will not.
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