This is just to let chowhounds know that I've had good luck with www.truffefrance.com. They deliver good vacuum-packed truffles anywhere in the world at a reasonable price, about 1200 euros per kilo.
It's surprisingly difficult to buy good fresh truffles retail in Paris. Most French cooks are intimidated by them. It's also odd that so few restaurants serve them, except the three-star establishments, where they are found on everything, whether it makes sense or not.
The thing about cooking with truffles is to not mess with them. I like them shaved over VERY SLOWLY cooked scrambled eggs, or tagliatelle with butter. This being the season, mine are going tomorrow into a roasted poularde de Bresse with a boudin blanc stuffing, washed down with a 1973 Chambertin Clos de Beze.
Joyeux Noel a tous!