• ROAST CHICKEN WITH AGARICS

    1 large chicken tied up with string
    50 g of dried Agarics
    1 head of garlic
    1 knob of butter
    1 small glass of white wine
    few sprigs of thyme

     

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  • SEA SPAGHETTI FRITTERS

    20 grams of supersec sea spaghetti
    120 gr of flour mixture for tempura
    2 egg yolks
    400 ml of very cold water
    1 liter of Grape Seed Oil 
    Basil, sea salt
     
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  • BEEF WITH BLACK CAP BOLETES

    50 g of Supersec boletes
    600 g of beef 
    2 tablespoons olive oil
    A knob of butter
    4 sprigs of thyme
    Few grains of juniper
    5 cl of beef stock
    Salt and pepper
     
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  • SNAILS AND VELVET FOOT MUSHROOM

    Flammulina Velutipes
    48 prepared"petits gris"  snails 
    4 shallots
    1 garlic clove
    1 knob of butter
    A pinch of sugar
    1 bunch of parsley
    Salt and pepper
     
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  • BANON WITH MEADOW MUSHROOMS

    1 Banon (cheese Bandol matured in chestnut leaves) or a St. Marcellin
    20g Supersec meadow mushrooms
    20g walnut kernels
    1 sweet onion
    1 tablespoon butter
     
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  • FIRE MORELS / CHICORY

    For 2 - Preparation: 10 minutes - Soaking: 30 minutes - Cooking time: 20 minutes
    20g dried morels
    1 small glass of dry or semi-dry rancio wine (amontillado sherry, oloroso or a good Marsala)
    1 knob of butter
    1 red chicory or 1 treviso
    1 tablespoon of balsamic vinegar
    1 pinch of fleur de sel
    4 slices of smoked bacon

     

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  • TRIPLE CEP PUREE

    100 g of ceps puree flakes
    70 cl of semi-skimmed milk
    40 g salted butter + 20 g
    40 g of grated compte cheese
    40 g dried cep mushrooms
    2 sprigs of thyme
     
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  • CHANTERELLES BOTTARGA

    20g Supersec Chanterelles
    50g of bottarga
    1 tablespoon of melted butter
    1 knob of butter

     

     

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  • EGGS EN COCOTTE WITH HEDGEHOG MUSHROOMS

    4 eggs
    40 cl of cream
    20 g of Supersec hedgehog mushrooms
    2 tablespoons of wholegrain mustard
    1 pinch of sugar and a bit more of salt
    2 slices of good bread
    100g Comté
    1 knob of butter
    Parsley
    Freshly ground black pepper

     

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