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We can propose many regional specialities like the "rouballous" (lactary delicious) with vinegar, cream of lactarius to taste with an aperitif like a Muscatel from Rivesaltes or an old Banyuls or with the famous "Boles de Picolat" with boletus, Catalan’s trip.... to eat with a "Côte du Roussillon", or a local Catalan wine. |
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All our dried wild mushrooms are sorted by hand and are processed in our laboratory to ensure you exceptional quality. A wide range of species |
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If you have a yearning for sudden boletus, you only have to open the jar and cook them like fresh mushrooms. |
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Offer food hamper with our regional specialities, contents request. |
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