Provenance : France, Bulgaria, Sweden, Spain, Portugal.

Season : Grey : From October to January

              Yellow Foot : From November to February.

Habitat : Grey : under conifers and leafy trees, often in moss or pine needles where they can

   form important colonies.

               Yellow Foot : under leafy trees and conifers i mountaineous regions as well as

   coastel wooded dunes.

Savour : mild and pleasant reminding one of the under-woods (Grey Chanterelle),

   and is fruity (Yellow Chanterelle)

Cooking tips :

Chanterelles may be added to numerous recipes : cooked with meat or game, or in the juice of a fish cooked in the oven.

They can also be fried ,with or without parsley and garlic, to be served hot on a salad, or as a garnishing for meats, fried potatoes, or mixed in an omelette.