From the same family as the chanterelle, chanterelle is a small mushroom deeply linked to the Landes maritime pine forest. It grows in large numbers from the first cold, in November and December. The hardest thing is not to find it, but to pick it up... When cooked, it gives off a very pronounced scent of humus and undergrowth. Delicate mushroom, it should not be overcooked, but added at the end of cooking in sauces or juice (that of a chicken for example). With its delicious fragrance, chanterelle is the ideal accompaniment to chicken, meat, sauce or risotto. Preparation advice: Drain the chanterelles. Brown them in a bit of butter. Season to your taste and serve as an accompaniment to poultry or white meat.