To the Gourmet, Morilles and Cèpes are treasure throve. Chateaubriand and
Escoffier, responsible for classic cuisine, have acknowledged their debt to them. A flavour, embellishment or constituent for a sauce, they can transform the merest fillet into a dish to excite the most jaded, or educated of palates.
It is perhaps one of Nature’s Kinder Gesture that by careful drying and packaging, none of the essential ‘FLAVOUR’ and ‘NOSE’ is lost. These are the fragile damsels of the woodlands; shy, unassuming in appearance and the quarry of the specialist fungi-hunter. Not surprisingly, the market always
exceeds the supply and for the finest quality, the demand can barely be met.
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