Golden Chanterelle

The “Forest Flame.” Peppery and firm, carrying the famous aroma of wild apricots and summer rain.

Chanterelle & Gruyère Fondue with Kirsch

Chanterelle & Gruyère Fondue with Kirsch

Golden Chanterelle /

🌐 Translate A rigorous Swiss-Alpine formulation utilizing the protein-stabilizing properties of the Golden Chanterelle to create a high-viscosity cheese emulsion infused with cherry-distillate volatiles. Chanterelle & Aged Gruyère Fondue with Kirsch For our twenty-fifth technical formulation, we reach the sub-alpine peaks of the Fribourg region. The Cantharellus cibarius (Golden Chanterelle) possesses a rare structural affinity […]

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Lobster & Chanterelle Fricassée

Lobster & Chanterelle Fricassée

Golden Chanterelle /

🌐 Translate A prestigious union of the maritime and terrestrial kingdoms, featuring butter-poached lobster medallions and pan-seared Golden Chanterelles in a concentrated shellfish reduction finished with Sauternes. Lobster & Chanterelle Fricassée “Grand Officier” For our fifteenth technical formulation, we explore the opulent “Land and Sea” (Terre et Mer) tradition of the French Riviera. The Cantharellus

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Fermented Chanterelle Juice Vinaigrette

Fermented Chanterelle Juice Vinaigrette

Golden Chanterelle /

🌐 Translate A radical molecular reconstruction of the Golden Chanterelle, utilizing lacto-fermentation to isolate and concentrate the mushroom’s cellular fluids into a probiotic, high-acid dressing for avant-garde salads. Fermented Chanterelle Juice Vinaigrette For our sixteenth technical formulation, we venture into the world of Modernist Mycophagy. The Cantharellus cibarius (Golden Chanterelle) contains a significant volume of

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Chanterelle Tart Tatin with Balsamic Glaze

Chanterelle Tart Tatin with Balsamic Glaze

Golden Chanterelle /

🌐 Translate A daring inversion of the French pastry classic, utilizing the Golden Chanterelle’s natural apricot-like esters to facilitate a savory-sweet caramelization with traditional Italian balsamic reduction. Chanterelle Tart Tatin with Balsamic Glaze For our seventeenth technical formulation, we execute a sophisticated culinary inversion. The Cantharellus cibarius (Golden Chanterelle) is a botanical anomaly; its aromatic

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Hazelnut-Crusted Chanterelle Sauté

Hazelnut-Crusted Chanterelle Sauté

Golden Chanterelle /

🌐 Translate A masterful textural interplay utilizing the trifecta of Piedmontese terroir: wild-harvested chanterelles, Langhe hazelnuts, and cold-pressed nut oil for an intensified umami crust. Piedmontese Hazelnut-Crusted Chanterelle Sauté In this second technical formulation, we migrate to the steep hills of Piedmont, Italy. The Cantharellus cibarius (Golden Chanterelle) is a mushroom that possesses a unique

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Wood-Fired Chanterelles with Bone Marrow

Wood-Fired Chanterelles with Bone Marrow

Golden Chanterelle /

🌐 Translate A primal technical formulation from the Lombardy tradition, utilizing the high-thermal conductivty of bovine marrow to flash-confit the Golden Chanterelle in an open-flame environment. Wood-Fired Chanterelles with Bone Marrow For our eighteenth technical formulation, we return to the elemental heat of the Lombardy region. The Cantharellus cibarius (Golden Chanterelle) is a mushroom that

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Provençal Saffron and Chanterelle Velouté

Provençal Saffron and Chanterelle Velouté

Golden Chanterelle /

🌐 Translate A liquid gold synthesis of the Mediterranean coast, employing French silk-emulsion techniques to fuse the floral aromatics of Saffron with the stone-fruit esters of the Golden Chanterelle. Provençal Saffron and Chanterelle Velouté We descend from the Alpine peaks into the sun-drenched landscape of Provence for our third technical formulation. The Cantharellus cibarius (Golden

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Hazelnut-Crusted Chanterelle Cutlets

Hazelnut-Crusted Chanterelle Cutlets

Golden Chanterelle /

🌐 Translate A masterful technical application of the Piedmontese “Incrostatura” method, utilizing the symbiotic relationship between Langhe hazelnuts and the Golden Chanterelle to create a crisp, lipid-rich structural barrier. Hazelnut-Crusted Chanterelle Cutlets For our nineteenth technical formulation, we explore the mechanical and chemical synergy of “Incrostatura.” The Cantharellus cibarius (Golden Chanterelle) possesses a unique fibrous

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Chanterelle and Foie Gras Pâté en Croûte

Chanterelle and Foie Gras Pâté en Croûte

Golden Chanterelle /

🌐 Translate An architectural masterpiece of French charcuterie, fusing the decadent lipids of Foie Gras with the firm, apricot-scented parenchyma of the Golden Chanterelle within a hand-crafted pastry mantle. Chanterelle and Foie Gras Pâté en Croûte We move into the realm of classical French Charcuterie d’Excellence for our fourth formulation. The Cantharellus cibarius (Golden Chanterelle)

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Golden Chanterelle Risotto with 36-Month Parmigiano

Golden Chanterelle Risotto with 36-Month Parmigiano

Golden Chanterelle /

🌐 Translate A rigorous application of the Italian “Mantecatura” protocol, utilizing the high-amylopectin starch of Carnaroli rice to encapsulate pan-seared Golden Chanterelles in a creamy, enzyme-rich emulsion. Golden Chanterelle Risotto with 36-Month Parmigiano For our twentieth technical formulation, we address the quintessential Italian mycological dish. The Cantharellus cibarius (Golden Chanterelle) is often mishandled in risotto,

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