Fresh girolles (Cantharellus cibarius) are the true golden chanterelle — vivid egg-yolk yellow, firm-fleshed and intensely aromatic, with a distinctive apricot fragrance that no other mushroom shares. The flavour is complex: earthy and nutty with a gentle peppery warmth that builds quietly at the back of the palate. They are one of the most recognisable and highly prized wild mushrooms in European cooking, and a cornerstone of classical French cuisine. FINE & WILD sources girolles from Scotland, France and Denmark depending on the point of the season, selecting for colour, firmness and overall condition. Like all true chanterelles, girolles grow in symbiosis with tree roots in deciduous and mixed woodland and cannot be commercially cultivated. Their dense, compact structure naturally deters insects — a practical advantage that makes them one of the cleanest wild mushrooms to work with. The funnel-shaped caps and forked, gill-like ridges running down the stem are the defining features of the species and distinguish them from the paler, milder chanterelle varieties also in the FINE & WILD range. In the kitchen, girolles need very little — a hot pan, butter, and the lightest touch. Their concentrated flavour and firm texture make them equally effective as the centrepiece of a dish or as a finishing element scattered over a plate. Origin: Scotland / France / Denmark (varies by season) Ingredients: Fresh girolles (Cantharellus cibarius) — wild foraged. Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic. Net: 250g
