SAUTÉED CHANTERELLES WITH PLUM GASTRIQUE

INSTRUCTIONS

• Prepare the chanterelles by brushing them gently or rising them quickly under water, then dry them thoroughly.
• Melt the butter in a hot pan and add the chanterelles. Cook over medium heat until golden brown and slightly crispy.
• Season with salt and pepper.
• Next, cut the plums into small pieces. In a small saucepan, heat the plums with the Clovis Champagne Vinegar until you obtain a slightly syrupy and shiny sauce.
• Adjust the seasoning as needed.
• Plating: arrange the pan-fried chanterelles on the plate, drizzle lightly with the plum gastrique and add a few pieces of fresh plum for color and freshness.