The most eagerly awaited announcement of spring is the arrival of morels.
As strange as they are exquisite and delicious, morels have a varied repertoire: in rice, omelettes or stews, but also sautéed with wild asparagus or stuffed (if they are large enough).
Empty on the inside and wrinkled on the outside, forming labyrinthine ridges, they are available in blond and grey.
We serve them sautéed with wild asparagus or stuffed with meat and black truffle sauce.
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