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.
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 XIV and […]
The Sun King’s Tart: Golden Chanterelles & Creamy Goat Cheese Read More »
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 made it
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 century. Historically,
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 of the
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 autumn harvest
Yellowfoot Chanterelle Cream Soup with Fresh Tarragon Read More »
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 always been
