Explore the diverse world of the Chanterelle Family. Known for their distinct funnel shape and delicate apricot-like aroma, these wild mushrooms are a culinary treasure. From the iconic Golden Chanterelle to the earthy Grey and the late-season Yellow Foot, our hand-picked selection brings the essence of the wild forest directly to your kitchen.
🌐 Translate A flamboyant, high-aroma masterpiece of the Rive Gauche, featuring the apricot-scented Cantharellus cibarius and the silken sweetness of butter-melted leeks. The Parisian Bohemian Quiche Wild Golden Chanterelles and Fondant Leeks in a Silken Gruyère Custard The Historical Prelude The Parisian Bohemian Quiche is a tribute to the artistic salons of 1920s Montparnasse, where […]
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🌐 Translate A sophisticated, monochrome masterpiece of French charcuterie, featuring the elusive, smoky Cantharellus cinereus and the refined heat of green peppercorns. A Study in Grey Grey Chanterelle and Cognac Pâté with Crushed Green Peppercorns The Historical Prelude The “Study in Grey” is a tribute to the minimalist culinary aesthetics of the French Enlightenment. While
Chanterelle Pâté with Cognac & Peppercorns Read More »
🌐 Translate A radiant, high-altitude masterpiece featuring the apricot-scented Cantharellus cibarius and the tangy brilliance of fresh Chèvre, inspired by the gardens of the Grand Siècle. The Sun King’s Tart Wild Golden Chanterelles and Whipped Goat Cheese on a Shatter-Crisp Pâte Brisée The Historical Prelude The Sun King’s Tart is a culinary tribute to Louis
The Sun King’s Tart: Golden Chanterelles & Creamy Goat Cheese Read More »
🌐 Translate A hauntingly beautiful, deep-forest masterpiece featuring the elusive Cantharellus cinereus, bound in a silken, herbaceous emulsion. The Mystic Woods Risotto Wild Grey Chanterelles and Fresh Thyme in a Velvety Carnaroli Emulsion The Historical Prelude The Cantharellus cinereus, or Grey Chanterelle, is the shadow-loving cousin of the Golden Girolle. Historically, its muted, charcoal-grey tones
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🌐 Translate A luminous, high-aroma masterpiece featuring the apricot-scented Cantharellus cibarius, glazed in a silken, herb-infused butter emulsion. The Golden Age Sauté Wild Golden Chanterelles Glazed in Cultured Thyme-Butter and Dry Vermouth The Historical Prelude The Cantharellus cibarius, or Golden Chanterelle, has been the “Gold of the Forest” for the European aristocracy since the 16th
Royal Chanterelles in Infused Butter Read More »
🌐 Translate An opulent autumnal masterpiece pairing the apricot-scented Cantharellus cibarius with the fleeting pungency of wild-harvested Ramsons. The Alchemist’s Risotto Golden Chanterelles and Wild Garlic in a Mantecatura of Pure Luxury The Historical Prelude The Cantharellus cibarius, or Golden Chanterelle, has reigned as the “Queen of the Forest” since it first graced the tables
Golden Chanterelle & Wild Garlic Butter Risotto Read More »
🌐 Translate A velvet-textured velouté featuring the delicate, smoky sweetness of Cantharellus lutescens and the anise-like brightness of French tarragon. The Golden Forest Velouté An Ethereal Infusion of Yellowfoot Chanterelles and Aromatic Tarragon The Historical Prelude The Cantharellus lutescens, colloquially known as the Yellowfoot or Chanterelle Grise, has long been the darling of the late
Yellowfoot Chanterelle Cream Soup with Fresh Tarragon Read More »
🌐 Translate An exquisite savory tart featuring the peppery depth of Cantharellus cinereus and the mellow sweetness of slow-roasted garlic. The Shadow Chanterelle Tart A Melodic Blend of Wild Cantharellus and Caramelized Allium The Historical Prelude The Cantharellus cinereus, or Grey Chanterelle, has long lived in the shadow of its golden cousin, yet it has
Wild Grey Chanterelle & Roasted Garlic Tart Read More »
