Chanterelle Family

A sophisticated study in Pacific Northwest “High-Elevation” synergy, featuring pan-seared duck breast, roasted hazelnuts, and the apricot-scented Yellow Foot chanterelle. Oregon Duck & Yellow Foot Craterellus Lutescens and the Volcanic Terroir of the Cascades The Historical Prelude: The Cascadian Bounty In the Pacific Northwest of the United States—specifically the mist-shrouded corridors of the Oregon Coast […]

A technical study in grain-lipid emulsions, features of the “Golden” forest floor, and the apricot-scented Yellow Foot chanterelle. Golden Polenta & Yellow Foot Craterellus Lutescens and the Venetian Winter Sunrise The Historical Prelude: The Alchemist’s Porridge In the mist-heavy plains of the Veneto, the transition from summer’s corn to winter’s fungi is a sacred culinary

A technical study in the “Hidden Valleys” of the Rhodopes, featuring cold-water trout, crushed walnuts, and the apricot-scented Yellow Foot chanterelle. Rhodope Trout & Yellow Foot Craterellus Lutescens and the Crystal Streams of the Balkans The Historical Prelude: The Monastic Harvest In the mystical, fog-draped peaks of the Rhodope Mountains, the relationship between the river

A technical study in oceanic salinity, ivory textures, and the apricot-scented Yellow Foot chanterelle. Atlantic Scallops & Yellow Foot Craterellus Lutescens and the Winter Shoreline of Brittany The Historical Prelude: The Tides and the Timberland In the coastal regions of Brittany (Bretagne), the culinary identity is forged by the collision of the Atlantic Ocean and

A monumental fusion of Atlantic blue lobster and the apricot-scented Yellow Foot chanterelle in a classic French cream reduction. Brittany Lobster & Yellow Foot Craterellus Lutescens and the Thermidor Legacy of the Atlantic Fringe The Historical Prelude: The Revolutionary Banquet The origin of Homard Thermidor is a masterpiece of culinary theater. Named after the eleventh

A technical interplay of cold almond cream and hot forest fungi featuring Marcona almonds and the apricot-scented Yellow Foot. Andalusian Ajo Blanco & Yellow Foot Craterellus Lutescens and the Moorish Alchemy of Southern Spain The Historical Prelude: The White Soup of the Moors Long before the arrival of the tomato from the New World—and the

A primal forest-floor study in raw venison, gin-steeped juniper berries, and the apricot-scented Yellow Foot chanterelle. Venison Carpaccio & Yellow Foot Craterellus Lutescens and the Alpine Hunter’s Autumn Harvest The Historical Prelude: The Duke’s Raw Delicacy The concept of Carpaccio—thinly sliced raw meat—was immortalized in 1950 at Harry’s Bar in Venice, named after the painter

A luxurious mountain study in high-fat cow’s milk cheese, Carnaroli rice, and the apricot-scented Yellow Foot chanterelle. Alpine Risotto & Yellow Foot Craterellus Lutescens and the Resinous Soul of the Jura Mountains The Historical Prelude: The Shepherd’s Autumn Feast In the high-altitude pastures of the Jura Mountains—straddling the border of France and Switzerland—the arrival of

A technical masterclass in high-latitude synergy featuring Barents Sea Red Crab, hazelnut-toned brown butter, and the apricot-scented Yellow Foot chanterelle. King Crab & Yellow Foot Emulsion Craterellus Lutescens and the Arctic Deep-Sea Harvest The Historical Prelude: The Hyperborean Convergence The culinary meeting of the King Red Crab (Paralithodes camtschaticus) and the Yellow Foot Chanterelle (Craterellus

A technical study in ethereal lightness featuring sheep milk ricotta gnudi, brown butter, and the apricot-scented Yellow Foot chanterelle. Tuscan Gnudi & Yellow Foot Craterellus Lutescens and the Naked Pasta Tradition of the Maremma The Historical Prelude: The Shepherd’s “Naked” Pasta In the sun-drenched hills of Tuscany, specifically within the rugged Maremma region, the Gnudi