The chanterelle has a thick flesh that remains crunchy and tasty after cooking. It can be distinguished by the grooves under its yellowish, funnel-shaped cap.  The whole chanterelle flavors your dishes, sauces and meat accompaniments.

The black trumpet, also called trumpet of the death or horn of abundance, changes its colour during its existence by passing from black to grey with the passing of time. It has a fine and elastic flesh.

Morels have a strong taste and a delicious aroma. It is ideal with meat dishes or as a garnish with simple mashed potatoes for example! The special morel is stemmed so that you can enjoy only the best part of this mushroom: the head. Please note that morels are always served cooked!

The cep is in fact a variety of boletus, very famous in French gastronomy. It grows in coniferous forests between June and December.  The extra cep is selected for its quality and superior appearance. 

The black mushroom is very present in Asian cuisine. It will flavour your broths or poultry with a delicious taste and will bring its so specific texture!