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That's really interesting. For me, I very much do NOT enjoy the taste of truffles in restaurant dishes because it's often so overbearing. I just don't find the flavor interesting, and it's very singular.

Perhaps I would enjoy the "real" experience more...

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A lot of restaurants also just overdo how much they add in an attempt to make it seem like they put a lot of truffles into the dish and so there's a strong aroma from the dish. Whenever I use it, in something like my attempts at a mushroom truffle risotto, I will usually use a drop or two for a whole pan. Maybe a little more if I plan to cook the dish for a while after, such as if I am making a sauce that will simmer for a bit. Usually even a teaspoon is too much.

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