Import & distribution — Lausanne
Between the harvest on the slopes of the Himalayas and your kitchen, there is sorting and cleaning. That is what makes all the difference.
No stems — you pay for the cap
Our morels
India and China always in stock, Turkey in limited stock. Two wild morels and one cultivated, all sorted, cleaned and sold without stems.
Wild morel. Picked in the mountains, dried in the open air, sorted and cleaned. Powerful aroma, notes of hazelnut and meat. Our reference.
Wild morel. Gathered in spring on the plateaus of the Taurus Mountains, dried in the shade on strings. Thick flesh, hazelnut flavour.
Cultivated morel, the only cultivated one in the range. In 2 to 4 cm for every day, in 8 to 10 cm for stuffing — a size that wild picking almost never provides.
Sorting
A dried morel is judged by its sorting. We remove soil, dust, sand, foreign bodies and cut stems, and set aside any mouldy, blackened or rotten morel: you receive a first-quality product. We film our batches because it is the only honest way to show the difference.
And two blends
A blend ships as two 500 g bags, to mix at home. Its price is exactly the average of the two origins.
The fragrance of the Himalayas, softened by Sichuan · 2 to 4 cm
The hazelnut of Anatolia, softened by Sichuan · 2 to 4 cm
The blog
Honeycomb pits versus brain-like folds, a single hollow versus a chambered interior.
From 200 to 16,466 hectares in ten years, and a crop that pays off regularly for only 3 growers in 10.
Three or four names in the kitchen, 65 species in 2015, 76 in 2019.
Restaurants and caterers
Professional rates in 500 g and 1 kg bags, orderable online. For regular orders of 2, 5 or 10 kg, ask for a tailored quote, valid for six months.