Chanterelles

= What is a chanterelle ? =

The chanterelle is an edible mushroom belonging to the Cantharellaceae family. It is highly prized and recognizable by its funnel-shaped cap, branching folds and thick, sturdy stem. Its color ranges from bright yellow to orange for the cap, while the flesh is white. The furrows under its cap are a distinctive feature, as is its fleshy texture.

The chanterelle is a mushroom prized the world over. It is renowned for its sweet flavor and fruity aroma, reminiscent of mirabelle plums and apricots. Its firm texture and delicate taste make it a versatile ingredient, ideal for accompanying other mushrooms, aromatic herbs, meats or vegetables. To preserve its subtle flavor, we recommend cooking it with shallots rather than garlic. Chanterelles should be eaten after cooking.

= Where and when is chanterelle harvested? =

The chanterelle prefers temperate climates and moist, well-drained soils. It grows mainly in forests, under deciduous trees, in symbiosis with them, which is beneficial to both parties.

In the northern hemisphere, chanterelles are harvested mainly in late summer and early autumn, generally between June and September. However, the growing season can vary according to region and climatic conditions. In some areas, the harvesting season begins in spring and can last all autumn.

= Packaging and storage =

Our chanterelles are packaged in bulk cartons, in sizes from 5 to 10kg. They are available in several sizes: whole, in pieces or broken. We also offer blanched and unbleached chanterelles.

Our products can be stored at -18°C and have a guaranteed shelf life of 9 months. 

To find out more about our chanterelles, click here  and don’t hesitate to contact us for a detailed product range.