Mushrooms are for many of us plants that are no longer prominent in our view... and that's a real shame!

They are rich in vitamins, minerals, fibre, low in energy and contain proteins. Another fundamental aspect: their flavours, for all the pleasures they can offer our palate.

And what about the queen of autumn in all this?

There is a wide variety of mushrooms but let's take a look at the queen of autumn: the chanterelle, more specifically the fermented chanterelle. As a reminder, fermentation allows better assimilation of the nutrients food.

Mushrooms, and particularly chanterelles, are rich in vitamin B5 - fundamental for our memory, but also provided with vitamin B3 or PP - fundamental in the formation of red blood cells and therefore in oxygen supply to cells, in the beauty of the skin and hair and also rich in vitamin D which is often deficient in the general population.

In general, mushrooms, not the atomic ones, are rich in antioxidants (zinc, selenium, beta-carotenes, etc).

What's better than a good marinated chanterelles made of onions, apple cider vinegar, garlic, rapeseed oil, pepper and other spices? To be enjoyed as an appetizer or with a seasonly raclette, which will be even better digested thanks to the bacteria brought by the fermentation of the different ingredients of this recipe...