Chanterelle

A little mushroom ranging in colour from cream to beige and orange, picked all summer long under the hardwoods (chestnut, oak). The chanterelle represents the singular genius of nature. It grows at the same time as apricots, sharing a similarly high content of beta-carotene.

Rehydrate for 20 to 30 minutes in warm water, then toss in butter or olive oil. You can also add to roasts, or try slow cooking in goose fat. Their unusual biscuit-like aroma makes them a perfect accompaniment to poultry.