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The " black diamond " of the gastronomy !

Among the sorts of truffles, the only one who really interests gastronomy is the noble sort known under the name of black Perigord truffle. Botanists name it tuber melanosporum. Ideal to make an omelet, scramble eggs, a stuffing or in the lunch on slices of buttered toast.
Dehydrated Chanterelles
Dehydrated Chanterelles
 

Use them for stuffing, in minced meats or for the making of good sauces.

Before incorporating them into your recipe, dip the Chanterelle into tepid water for 30 min and drain them on some absorbing paper.
 
Boite 50 g   4.20 € TTC
( 84 € / Kilo)

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Duck steaks stuffed with foie gras  
tin 550 g
22.00 € TTC
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Simmering of duck with yellow wine and morels
glass jar 600 g
15.70 € TTC
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