VIDEO. Picking mushrooms with a professional mycologist who provides a triple star table

Jérôme Legros has always been crazy about mushrooms, but in recent years this mycologist has made it his profession. This professional collector is today a finder of rare species that he delivers in particular to the three-star chefs Régis and Jacques Marcon, installed in the gourmet village of Saint-Bonnet-le-Froid, in the Haute-Loire department. From starter to dessert, mushrooms are on all their plates.

So, basket under his arm, Jérôme walks in the forest to unearth all these treasures sometimes well hidden under the leaves: “These Scots pines are good for mushrooms. This is where I found weasel. Well, it’s not weasel russula, but yellow-bladed hygrophore [Hygrophorus hypothejus]. In the Marcon way, it keeps all its colors, even when cooked … “ he said to the magazine “1:15 pm on Saturday” (replay).

“When I bring back this kind of pieces, it’s really the apotheosis”

“Here we are too lucky, exclaims the mushroom picker, crouching down, knife in hand. I have Russula xerampelina so much sought after by Régis, who is particularly fond of it because he has a special little recipe for this russula. She really smells of crayfish. When I bring back these kind of really rare pieces, it’s really the apotheosis. “ And Jerome made discover “a package” cash to the two chefs who have made mushroom cooking their specialty.

“There are mushrooms that they know as edible and that they have always dreamed of cooking. Régis is particularly fond of the Weasel Russule. And that’s good because there are some right at our feet. The ground cracks… He there are some there too… That makes five. She’s a perfect weasel russula, very young. Look at the beauty… “ says the co-founder of the Mycorium sauvage association, patting the hat with his little brush: “It’s young, it’s hard.”

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