Chef Anne-Sophie Pic celebrates the 'black diamond', worth $2,000 per kilogram. It is threatened by climate change, the theft of truffle-hunting dogs, the black market and the loss of traditions.
Caviar, a luxury food made from sturgeon eggs, is a treasure of the Caspian Sea. Overfishing and smuggling nearly wiped out this 200-million-year-old fish. It survives thanks to farming, such as at Walter Grüll's farm in Austria.
It takes 150,000 flowers to produce one kilogram of saffron. This red gold has fascinated people since ancient Greece. Having disappeared, then been rediscovered in Kozani in the 17th century, saffron now captivates chefs and perfumers. But theft, counterfeiting, and climate change threaten this fragile treasure.
Chios mastic is the resin of the mastic tree: it is the most sought-after aroma in the world. Extracted only in the south of the Greek island, this ancient treasure is now threatened by forest fires.
The goose barnacle, known as the king of crustaceans, is worth $400 per kilo. In Galicia, fishermen sometimes risk their lives for just a few kilos. Accidents, strictly controlled fishing practices, theft, and smuggling complete the picture.
Reunion Island produces Bourbon vanilla, the black gold of this volcanic island. Nicole Leichnig has created an even rarer product: blue vanilla, a living vanilla. Her patented process reveals a treasure that inspires pastry chef Nina Métayer.
Tolminc is a jewel of Slovenia, the greenest country in Europe. The flowers and forage of the Soča Valley give the milk a rare flavor. This precious cheese inspires Ana Roš, a three-Michelin-starred chef considered among the best in the world.
Hop shoots, or Belgian truffles, are harvested over a few days from February to March. They are the most expensive vegetable in the world, sometimes costing up to $1,500 per kilo. Éric Fernez, a Michelin-starred chef, cooks them the way his grandmother did.
