Known as B.edulis, the French refer to them affectionately as cèpes, the Germans glorify them as Steinpilz, and the Italians are insane about their own porcini.
The most beautiful cèpes are found in the mountains above 1000m in European forests during rainy days of the summer and through to fall. The growing season changes from warm to cool mixed with intermittent sunshine as cèpes prosper making many their way to many tables.
The cèpes photographed here was harvested fresh in the early morning hours by chef Emmanuel Renault the owner of Flocon de Sel, a marvelous restaurant in Megève.
Categories: Life Cycles