Peel the shallots and cut them in half lengthwise.
Clean the chanterelles.
Heat the Duck fat “L’intense” Sublim’ over medium heat, add the shallots and sweat for two minutes.
Add the chanterelles and cook until they begin to brown (and the water has evaporated).
Avoid washing the mushrooms unless they are really covered in earth: cut off the stalk if there are any roots and just wipe the mushrooms with a small cloth. There are small brushes available for cleaning mushrooms.
Be aware that mushrooms contain a great deal of water. For perfectly crispy mushrooms: heat the fat over medium heat, add a quarter of the mushrooms, brown for 30 seconds to a minute, and then repeat 4 more times with the rest.. Season after cooking.
Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!
Looking for something colourful and flavourful? This spring recipe is just the thing!
Pasta with vegetables please!
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!
Need an idea for a festive occasion? No stress, we’ve got you covered!