Quick & Easy

Chanterelle & Gruyère Fondue with Kirsch

🌐 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 […]

Chanterelle & Gruyère Fondue with Kirsch Read More »

Fermented Chanterelle Juice Vinaigrette

Golden Chanterelle / Velkov Hristo

🌐 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

Fermented Chanterelle Juice Vinaigrette Read More »

Chanterelle Tart Tatin with Balsamic Glaze

Golden Chanterelle / Velkov Hristo

🌐 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

Chanterelle Tart Tatin with Balsamic Glaze Read More »

Wood-Fired Chanterelles with Bone Marrow

Golden Chanterelle / Velkov Hristo

🌐 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

Wood-Fired Chanterelles with Bone Marrow Read More »

Hazelnut-Crusted Chanterelle Cutlets

Golden Chanterelle / Velkov Hristo

🌐 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

Hazelnut-Crusted Chanterelle Cutlets Read More »

Hazelnut-Crusted Chanterelle Sauté

Golden Chanterelle / Velkov Hristo

🌐 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

Hazelnut-Crusted Chanterelle Sauté Read More »

Golden Chanterelle Risotto with 36-Month Parmigiano

Golden Chanterelle / Velkov Hristo

🌐 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,

Golden Chanterelle Risotto with 36-Month Parmigiano Read More »

Provençal Saffron and Chanterelle Velouté

Golden Chanterelle / Velkov Hristo

🌐 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

Provençal Saffron and Chanterelle Velouté Read More »

Venison with Chanterelle Soil and Juniper

Golden Chanterelle / Velkov Hristo

🌐 Translate A prestigious formulation from the Nordic-Alpine culinary axis, utilizing dehydrated Golden Chanterelles to create a concentrated mycological “soil” that serves as a high-umami crust for game proteins. Roasted Venison with Chanterelle Soil and Juniper For our twenty-first technical formulation, we ascend to the high-latitude forests where the hunt meets the harvest. The Cantharellus

Venison with Chanterelle Soil and Juniper Read More »

Golden Ridges on Toasted Polenta

Golden Chanterelle / Velkov Hristo

🌐 Translate A monumental synthesis of the Langhe terroir, utilizing the structural resilience of the Golden Chanterelle to withstand a slow reduction in tannin-rich Nebbiolo wine, served over stone-ground Bramata polenta. Barolo-Braised Golden Ridges on Toasted Polenta For our fifth formulation, we return to the fog-shrouded hills of Piedmont to explore the synergy between “The

Golden Ridges on Toasted Polenta Read More »

Explore Our Mushroom Recipes