Mushroom spread with morels - 130g

Origin and Raw Materials: The field-grown white mushrooms and wild-gathered summer morels selected for this traditional recipe are sourced from protected regional areas. The recipe features premium ingredients blended with high-grade extra virgin olive oil, sweet shallots, fresh garlic, and a touch of sea salt.

Producer: The culinary house Le Clos de Laure was established in 2001 by Jean-Luc Bertin and his wife Marie-Laure. As a former pastry chef in prestigious luxury hotels along the Riviera, Jean-Luc Bertin infuses the brand with an uncompromising rigor, exactness, and taste structure that defines their gourmet creations, now crafted alongside their son Jérôme. While welcoming food lovers in their elegant shop located on Rue Verdi in Nice, they protect the pure gastronomic heritage of their land.

Production: The preparation is meticulously carried out at the family facility in Drap. The white mushrooms and noble wild morels are cleaned by hand, finely chopped, and slowly simmered with shallots to express their rich character. The tender mixture is then gently emulsified with cold-pressed olive oil, ensuring a dense, velvety yet stückige texture without any artificial stabilizers.

Tasting: This small-batch creation shows an appealing, deep earthy brown color with a soft, matte appearance dotted with visible morel fragments. The mouthfeel is remarkably rich yet textured, presenting fine mushroom pieces that reveal its non-industrial nature. On the nose, powerful aromas of slow-cooked wild mushrooms, autumn underholz, and sweet shallots dominate. The first taste delivers a deep, concentrated umami warmth, followed by an elegant, nutty herbal finish.

Tasting Advice & Keeping Potential: Serve this premium spread at room temperature around 18 to 22 degrees Celsius. Generally speaking, it is highly versatile for creating sophisticated cocktail appetizers, enriching warm cream sauces, or dressing gourmet meats. More specifically, it will perfectly elevate crispy toasted brioche slices, hot poultry veloutés, or top a pan-seared beef tenderloin. It pairs magnificently with a full-bodied red Languedoc wine or a prestigious Saint-Joseph from the Rhône Valley available at lavinothequelaroche.com. Once opened, keep refrigerated and consume within 5 days.

Awards & Environmental Certifications: Prepared in a fully certified HACCP facility, this artisanal recipe is strictly GMO-free. The producer focuses on clean agricultural methods by maintaining exclusive short supply chains with small-scale local harvesters along the French Riviera.