Originally from the region, Stéphane Sanial knows the mushroom spots well.
As talented and friendly as he is, the chef of Auberge de la Grand Font in Bard will not, however, reveal its scrupulously kept secret picking locations. But he cooks them! Especially porcini mushrooms ( boletus edulis)
In omelets, in sauce on pasta, to stuff a nice piece of meat or simply seared in butter with garlic and parsley, there is no shortage of recipes with porcini mushrooms, and the desire to feast on them.