The world’s most expensive ingredient—did Napoleon eat it and father a child?

Risotto is one of the most authentic ways to enjoy white truffles. The slight warmth helps soften the truffle and release its aroma. Pictured are aged Italian rice, Parmesan cheese, and white truffles, priced at NT$2,800. (Photo / Mandarin Oriental, Taipei)

White truffles can’t play second fiddle—only simple, mellow ingredients won’t overshadow their brilliance, and poached eggs are one such ingredient. Pictured is a poached egg with green asparagus, Parmesan cheese sauce, and white truffles, priced at NT$2,500. (Photo / Mandarin Oriental, Taipei)

At Bencotto Italian Restaurant in Mandarin Oriental, Taipei, Italian chef Loris Pistillo interprets white truffles in an authentic manner, fully showcasing seasonal delicacies with his expert touch. (Photo / Mandarin Oriental, Taipei)

Truffle-hunting dogs are fed truffles from a young age so they can recognize the scent and flavor. Then comes continuous training, which usually takes several years before they are ready. (Photo from pinterest.com)

Sanshi Xinguan presents the beauty of white truffles under the theme of “Three Unbelievables.” The first involves paper-wrapped wild fish caught by shore fishing and lobsters—the sweetness of the seafood pairs perfectly with the deep, rich aroma of white truffles. (Photo / Sanshi Xinguan)

The second unbelievable dish is cheese-flavored sweet shrimp. Considering that white truffles inherently have a cheesy flavor, Sanshi Xinguan uses molecular gastronomy techniques to transform cheese into five different forms, with their rich, creamy aromas complementing the depth of the truffles. (Photo / Sanshi Xinguan)

One might think the strong flavor of duck meat would overpower the white truffle, but the third unbelievable dish, cherry duck breast with cherry sauce, masterfully balances the meaty taste and truffle fragrance. Moreover, the fat enhances the purity of the truffle. (Photo / Sanshi Xinguan)

Napoleon was a fierce warrior who conquered lands but struggled to produce an heir. However, after eating chicken cooked with truffles, he unexpectedly fathered a child, lending credence to the millennia-old belief that truffles can enhance virility. While science may not verify truffles’ legendary powers, their dazzling allure through the ages has elevated them into a symbol of prestige and refined taste.

No other ingredient is as steeped in legend as the truffle. This unassuming wild fungus boasts an intense, luxurious aroma. Any restaurant that serves it instantly elevates its status, earning truffles the nickname “the diamond of the dining table.” Common fresh black truffles can cost up to NT$150,000 per kilogram, while the rarer white truffles are even more precious. This year, a single white truffle weighing about 850 grams sold for over NT$2.6 million at auction. Eating truffles is no longer just about the aroma—it’s an intoxicating obsession that captivates diners completely.

Humans have been eating truffles for 3,000 years, but they only became a culinary delicacy in the 17th century. Before truffles rose to fame, Europe was dominated by exotic Eastern spices like pepper and cloves, which were bold and overwhelming. Led by the French, Europeans increasingly craved natural aromas, and the extraordinary, layered richness of truffles finally gained recognition. In the 20th century, Italy’s white truffles emerged, distinct from black truffles which can be preserved, as white truffles are meant to be eaten fresh. Their rarity and the difficulty of transport have driven their value even higher, pushing their legendary status to new heights.

White truffles are a natural ingredient that requires immense human effort. Unlike black truffles, which can be cultivated, the only way to find the best white truffles is to search the vast forests. However, human senses are poor, and since white truffles hide among soil and foliage, people have long trained female pigs to sniff them out. The smell of truffles is similar to the hormone that triggers a sow’s heat, but sows often eat the truffles they find and can damage the truffle’s mycelium while digging, reducing yields. Nowadays in Italy, the task falls to truffle dogs, but due to climate change, white truffle production has dropped by 30%, and in some areas, they can no longer be found. Dogs often return empty-pawed despite their initial enthusiasm.

Though rare and expensive, white truffles haven’t stopped gourmets worldwide from pursuing them. And because they are so prestigious, quality matters even more. Good white truffles should be round and firm, resembling walnuts, with a creamy color and a golden hue inside, along with beige or brown spots and patterns. White truffles are also highly sensitive to moisture—they are usually brushed clean of soil and placed in wooden boxes, and must be consumed within 10 days, or their aroma will gradually fade.

Some say white truffles smell like garlic but also blend the earthy scents of mushrooms, cheese, hazelnuts, and honey. But many say the aroma of white truffles is indescribable, impossible to capture with a single word. Connoisseurs know that white truffles must take center stage—their mere fragrance is enough to make mouths water, and any additional embellishment only detracts. Since white truffles cannot withstand high heat, the classic way to enjoy them is by shaving a few slices over a fried omelet, or even just eating them with cheese or bread, which is already incredibly delicious.

Legend says white truffles are the daughters of lightning, and now this white lightning has brilliantly arrived in Taipei. Both Sanshi Xinguan and Mandarin Oriental, Taipei, went to great lengths to acquire this rare treasure. Both hotels also use traditional Italian cooking methods to prepare their white truffles. Sanshi Xinguan pairs them with premium seafood, while Mandarin Oriental serves them with risotto and poached eggs, treating them like honored guests. One is rich and luxurious, the other delicate and soothing, but both showcase the beauty of white truffles to the fullest, capturing the brilliance of diamonds in a single bite—as if tasting heaven itself, with all its radiance.