Available in markets or in the wild for those who like to pick them, mushrooms delight us in the fall. We tell you everything about the best mushrooms to cook for the season.
From sweet to earthy to umami, these addictive notes adored by our Japanese friends and all the great French chefs, the mushrooms add depth and complexity to dishes.
Simple accompaniments or main players in preparations, their species are so varied and so rich in textures that they offer us the embarrassment of choice.
For the seasoning, we start with the pepper and coffee mills of an emblematic house, located in the Burgundy-Franche-Comté region, the Peugeot brand !
For this special program on mushrooms, Nathalie Helal receives:
– Irwin Durandchef and partner of chef Guy Savoy, at Chibertaa starred restaurant, located in Paris, in the 8th arrondissement;
– Carine Barsretailer of mushrooms, potatoes and old vegetables, based in Milly-la-Forêt and seller in the markets under the brand “Bars à patates”;
– Christophe de Hodybotanist and mycologist, founder of the path of Naturea company based in Paris, which offers training on the knowledge of plants and mushrooms;
– Sophie Duedemarketing manager for Peugeot millsa company located in Quingey in Doubs, near Besançon.
