“Fumet” mushroom juices are made from decoctions of dried mushrooms. A decoction is a method of extracting the active ingredients and aromas from a preparation by dissolving them in boiling water. These products were developed by Philippe Brun, chef at the Michelin-starred Haut-Allier restaurant in Alleyras, Haute-Loire (43).
The coulis, made from over 90% wild mushrooms, really concentrate flavours.
Duxelles are the result of finely chopped mushrooms cooked with small onions and sunflower oil.
Tartufata sauce is a culinary preparation made with button mushrooms, black trumpets and white summer truffles. A delicious sauce made with the finest ingredients.