Collect the chestnuts
We love being intoxicated by the smell of chestnuts roasting in the fireplace! Rich in carbohydrates, chestnuts and chestnuts are not the preserve of wild boars. On the contrary, chefs have been making us rediscover them for around ten years in velouté or pan-fried form. With their scent of the undergrowth, they are still collected in their beds or strewn on the ground and are available endlessly in the kitchen.
What do we do with it? Simply grilled or blended into a creamy soup with foie gras, they are nourishing, rich in vitamins and minerals, and allow you to stock up on fiber.
In autumn, mushrooms are the undisputed stars of the undergrowth. Porcini mushrooms, chanterelles, morels, sheepsfoot, we are spoiled for choice for a great harvest. However, we remain vigilant when picking. To avoid making a mistake, equip yourself with a good guide, ask the pharmacist where… you go your way. Be aware that a single poisonous mushroom is enough to contaminate an entire basket. We therefore equip ourselves before our walk by providing ourselves with additional bags to isolate the varieties of mushrooms from each other and a good knife to cut them at the base of the stem without damaging them.
What do we do with it? Pan-fried dishes with garlic, parsley and fine herbs, generous veloutés, carpaccios of Bordeaux porcini mushrooms or chanterelle tartlets and garlic cream served with a glass of freshly harvested sweet wine.
Collect the nuts
We rediscover walnuts and hazelnuts in an unsalted version, simply picked from the tree. They provide excellent quality fats, vitamin E, antioxidants and magnesium.
What do we do with it? We bite into a handful a day, mix them into pumpkin cream or chop them on a green bean salad that we season with 2 tbsp. tablespoons of walnut oil, a little mustard, 1 tbsp. teaspoon of cider vinegar.
Game on the plate
The forest remains the best playground for hunters to find roe deer, stags, wild boar, pheasants, deer and wild boars… So many game animals rich in proteins, iron and low in lipids.
What do we do with it? A balanced and complete dish accompanied by a dish of baked vegetables (turnips, simmered cabbage, carrots, celery, etc.), or fruits (apples, pears, quince or mango and pineapple), rich in fiber. Our favorite recipe for sautéed wild boar with quince.