TBGC

Our Sourcing Standards

Every ingredient we carry has a story. Here's why we chose it and how to use it.

Périgord, France & Alba, Italy

White Périgord Truffle

“The most precious ingredient on earth — and we have it.”

White truffles cannot be farmed. They grow only in symbiosis with the roots of oak and hazelnut trees, in a handful of regions across France and northern Italy, harvested by trained dogs in the cold months between November and February. No other ingredient inspires the same reverence in a professional kitchen.

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Périgord, France

Black Winter Truffle

“The culinary workhorse of fine dining — intensely aromatic and endlessly versatile.”

Tuber melanosporum — the Périgord black truffle — is the backbone of classical French cuisine. Paired with foie gras in Brillat-Savarin's era, featured in Escoffier, and still the ingredient that separates serious kitchens from the rest. We source directly from the Dordogne during the peak winter season.

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Multiple Aquaculture Origins

Sturgeon Caviar

“Sustainably farmed. Impeccably graded. The real thing.”

Wild Caspian sturgeon is critically endangered — which is why every ounce of caviar TBGC carries comes from carefully managed aquaculture programs. Our suppliers include the finest farms in China, Italy, France, and the United States, all certified by the Marine Stewardship Council.

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Kagoshima & Miyazaki Prefectures, Japan

Japanese A5 Wagyu

“The highest-graded beef on earth. Direct import from Japan.”

A5 is the top grade assigned by the Japan Meat Grading Association — the intersection of Yield Grade A (maximum meat yield) and Quality Grade 5 (BMS 8-12, the finest marbling). Less than 1% of Japanese cattle reach this designation. We source exclusively from Kagoshima and Miyazaki prefectures, known for producing the most consistently exceptional animals.

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Our Standard

We reject more than we approve.

Every lot that arrives at TBGC is tasted, graded, and evaluated by our sourcing team before it enters the catalog. If it doesn't meet the standard we would hold for our own table, it doesn't make it to yours.

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Truffle Boys & Girls Club