In just a few minutes you can rustle up one of our simple and subtle recipes. Take a look at our exceptional recipes, put together by top chefs.

Maîtres Restaurateurs les toques blanches lyonnaises Collège culinaire de France Huilerie Beaujolaise labellisé Vignoble et découvertes


Check out our hints and tips, recipes and chefs’ recipes.

Our hints and tips

Tickle your taste buds with just a few minutes’ preparation

Our recipes

Recipes with subtle flavours, available for everyone, always.

Chefs’ recipes

Gourmet recipes put together by top chefs.

Chefs’ recipes


Porcini and hazelnut velouté sauce

Porcini and hazelnut velouté sauce
By the chef
Grégoire Baratier

Porcini and hazelnut velouté sauce


  • 500 g porcini mushrooms
  • 3 shallots
  • 1 garlic clove
  • 40 g unsalted butter
  • 60 cl poultry stock
  • 40 cl double cream
  • Salt, pepper

Whipped hazelnut cream

  • 200 ml single cream
  • Salt
  • Approximately 20 ml hazelnut oil


  • Thinly slice the shallots, chop the garlic. Brush and rinse the mushrooms and finely chop them.
  • Melt the butter in a casserole dish, then sweat the shallots and the garlic with a pinch of salt for around 2 minutes. Add the mushrooms, salt and leave to sweat for 5 minutes. Pour over the poultry stock and leave to cook on a low heat for around 20 minutes. Then add the cream, bring to the boil and take off the heat.
  • Mix everything together using a standard or hand blender, then season with salt and pepper to taste.
  • Remove the stalks from the girolles, fry them in hot, bubbling butter and season with salt and pepper, then put to one side for decoration.
  • Beat the cream with a whisk, add salt and hazelnut oil. Put to one side.
  • Present the velouté in a soup bowl or in a cup. Make a quenelle with the hazelnut whipped cream and place it in the middle of the velouté. Delicately add some girolle mushrooms, shoots and herbs and finish with a dash of hazelnut oil or a twist of ground pepper.

Bon appétit!