- Ceps from Bontout La Dauphinoise
- Delectable in an Omelette
- 1.41 oz
- Boleus edulis, aereus, pinicola, reticulatus
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There are very often mushrooms in French recipes. Since it is really difficult to find fresh ones except the most populars ones, dried muhrooms are a convinient way to cook them.
Ceps are a part of the Bolets family. It is used in many recipes such as :
- ceps quiche,
- ceps risotto,
- ceps soup,
- and the most famous, ceps omelette !
These recipes will soon be valaible on our French cooking blog.
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