Premium Sabarot chanterelles, like other mushrooms, are selected with the greatest care. Very appreciated by gourmets for their appearance and their unique taste, chanterelles are most often served with poultry but can also be eaten pan-fried as an accompaniment to veal escalope.
For more taste, don't hesitate to mix dried chanterelles (reduced to powder) into your sauce. For a sauce or a soup, use dried chanterelles!
