black gold
Dried morels, fresh morels, in cream or in strips: they flavor the spring dishes of great chefs, and are a delight for lovers of this black treasure! To learn more about and cook the morel, we invited Tanguy Nicole from the Ferme du Courban; he is a morel producer in Pocancy in the Marne.
Also on this show: Laurent Blondeau, chef of Restaurant Le Champenois in Thiéblemont-Farémont. He offers you a recipe for asparagus and morels. As for chef Jacques Goyeux of the restaurant L’Eveil in Cormontreuil, he will explain to you that you can take small dried morels to prick them into the meat.
Find Les morels du Courban on Instagram.