Chanterelle

An exceptional wild mushroom, the chanterelle is distinguished by its fruity notes, almost evoking dried apricot. Its fibrous structure captures fats incredibly well. Carefully cleaned with a brush (contact with water turns it into a flabby sponge), it yields its best when dry-seared (without fat) to release its vegetative water, then sautéed in foaming butter to encapsulate its delicate forest aromas.