"The way that the stories go in the Snicket books is just the way stories naturally go to me. They're full of misery, and yet the misery ends up being slightly hilarious. And in terms of the warnings on the back of the books, that really started as an honest assessment of their marketability."

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With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline over the past two years has taken away any of that stress. The level of quality and consistency with her truffles is unsurpassed. Most importantly the quality and loyalty of her service makes me feel that she is looking out for me and my guests interests in giving me an honest assessment of the markets fluctuations.

— Douglas Keane