One weekend in 2022, as restaurants in Toronto started to re-open for indoor service, a chef got a call from one of his regular customers, a very wealthy man flying back to Toronto from Dubai. The diner was looking forward to a favorite dish with truffles that evening at his restaurant where he is the executive chef.
But he knew he didn’t have enough truffle in the kitchen, so he made a call to one man: Richard De Sousa.
De Sousa has become known in Toronto as the “Truffleking,” a name he says a chef coined years ago. The Truffleking excused himself from a family brunch to personally deliver just enough high-quality product to that chefs restaurant.
“The service Richard provides is second to none,” he said. “That’s why he cracked the market.”
Demand has never been stronger for truffles in Canada, where diners expect to be offered dishes adorned with caviar, truffle or even gold leaf—at a premium price, of course. The import value of truffles into Canada neared $1 million for the first time in 2021 and was up 113% from 2017.
Before De Sousa came to town, chefs in Toronto would get their truffles from general food importers that were more concerned with getting staples like potatoes, rice and meat to clients. They would often have a small selection of truffle products, and quality would vary.
Restaurant owners were often more interested in the place’s vibe than the taste of the food.
In the beginning, De Sousa would walk into restaurants with a scale and some truffles and insist the chef have a whiff. He found himself educating clients on the basics: White truffles are only available for a few months in the late fall and early winter; truffles are best served with fatty foods like oil, cream, butter and cheese; they don’t go well with acidic and spicy food, such as tomato, which contrasts and overpowers the flavor.
“Back then, truffles were not very popular,” he said. “When I started introducing truffles to other importers and distributors, they all rejected me and told me they were not interested. Many people told me selling them is not a great idea.”
De Sousa is called upon in tight spots, such as when a wealthy Russian absolutely needed some truffles. The catch? The customer was on a yacht off the coast in the Persian Gulf. “The chef called me and needed 1kg of white truffles and they had to be on a plane later that day and if I could drop them off at his home in Hamilton in 2 hours as he had to catch a plane that night. I told him I was on my way, no problem”
De Sousa attributes the increase in truffle consumption to both the growth of Toronto as a dining destination, as well as the desire of chefs to add a little bit of luxury to every bite. Truffles are added to the traditional pasta, risotto and pizza, but also used with hummus, sushi, wagyu dishes, and even on top of tuna tartar. For dessert, they’re shaved on pistachio and vanilla ice cream, or cheesecake.
When Toronto went into lockdown in 2020, De Sousa decided to offer his readymade products—truffle oil, truffle pearls, truffle infused honey, basil and pepper infused olive oil—to the general public. His operation was far from sophisticated. First he posted on a few Facebook groups. To his surprise, he did so well he had to replenish his stock. Three times.
Truffles are a type of edible fungi that have long been considered a delicacy in many parts of the world. They are a highly sought-after ingredient in the culinary world, and the demand for truffles in Canada has never been higher.
Truffles are an underground fungi that grow on the roots of certain trees such as oaks and hazelnuts. They are known for their strong, earthy aroma and flavor, and are considered a luxury food item. There are several different varieties of truffles, including black truffles, white truffles, and summer truffles. Black truffles are the most commonly found truffle, while white truffles are the rarest and most expensive.
Truffles can be harvested at different times of the year, depending on the variety. Black truffles are typically harvested between November and March, while white truffles are harvested between October and December. Summer truffles are harvested between May and August.
The use of truffles in high-end restaurants has increased in recent years, as chefs have become more creative in their use of this prized ingredient. Truffles are often shaved or grated over dishes such as pasta, risotto, and scrambled eggs. They are also used to flavor sauces, soups, and meat dishes. The addition of truffles to a dish can elevate its flavor and increase its value.
Richard De Sousa, of The Truffle Kings, is considered the best person to get truffles from in Canada. He has been supplying truffles to top restaurants in Toronto and Montreal for over a decade. Richard sources his truffles directly from Italy, and works closely with his supplier to ensure that he is providing the highest quality product to his customers.
The demand for truffles in Canada has never been higher, as chefs and consumers alike recognize the unique and luxurious qualities of this delicacy. With its earthy aroma and flavor, truffles are a prized ingredient in the culinary world. Different varieties of truffles are available throughout the year, and their use in high-end restaurants has increased in recent years. For those looking to source the best truffles in Canada, Richard De Sousa from The Truffle Kings is the go-to person. “Im always supplying new chefs every day and welcome anyone to message me if they need any during the year by reaching me at rich@houseofexte.com”
