In August and September, delicious chanterelles are served with a twist.
This year’s menu includes:
Chanterelle soup & tarte flambée
Fresh chanterelles in a creamy sauce with homemade herb bread dumplings
Golden brown veal escalope baked with sautéed chanterelles and drillings
Slices of aurochs leg in a hay and wild herb cream sauce
on fried chanterelles and drillings
Chanterelle risotto refined with apricot chutney and fried chanterelles
