The Best Restaurants for Mushroom Season
Porcini, truffles, chanterelles, black trumpet mushrooms, sheep’s foot mushrooms… Fall marks the return of mushrooms. Put on your boots, grab your wicker basket: here are the best restaurants to enjoy them.
Every fall, mushrooms make a comeback on restaurant menus, and chefs embrace them. Dried porcini for their texture, chanterelles paired with olives, grated truffle on a vol-au-vent: everyone has their own way of preparing them. In forested regions as well as in Paris, they become the star ingredient of the season. From the Haute-Loire to Champagne, via the Dordogne, the Gard, Provence, and Savoie, here are eight restaurants where mushrooms take center stage, from signature dishes to dedicated menus.
Restaurant Marcon in Saint-Bonnet-le-Froid
This institution, awarded 5 golden toques, has the porcini mushroom as its emblem! Chef Régis Marcon is passionate about this ingredient—and so is his region: every year, a mushroom fair draws 40,000 people to Saint-Bonnet-le-Froid, a small village of 232 residents in the Haute-Loire. On the menu: a curly sparassis, a mushroom with a nutty flavor, served with a fermented celery juice and pineapple sage. He also dries porcini mushrooms to infuse them in butter, creating sabayons with a delicious autumnal flavor.
- Rating: 5 Golden Toques
- Price: set menus at 250 or 320 €
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Le Vieux Logis in Trémolat
The Dordogne is a mushroom lover’s paradise. Here, they harvest Périgord truffles, of course, and porcini mushrooms in abundance. “For people from the Périgord, nothing beats the porcini mushroom. We’re spoiled by nature, ” smiles Vincent Arnould. The chef at Le Vieux Logis cooks with porcini mushrooms harvested just before service. “We serve them as a carpaccio, with a drizzle of hazelnut oil, shallots, and a few shavings of foie gras: that’s when you really taste the flavor.”
- Rating: 15.5/20 (3 toques)
- Price: set menus from €80 to €160
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La Table d’Uzès in Uzès
Uzès lives and breathes Tuber melanosporum in the winter, with a truffle market, a truffle hut, and a truffle weekend in late January! So, naturally, the region’s top restaurants are drawn to the aroma of this prized mushroom. At La Table d’Uzès, Chef Christophe Ducros dedicates a special menu to it at the height of the season. Last year’s menu featured truffle-stuffed scallops, truffle tortellini, and even truffle-filled chocolate!
- Rating: 15/20 (3 toques)
- Price: set menus ranging from €65 to €165
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Prévelle in Paris
At this new Parisian restaurant, Romain Meder showcases his love for plant-based cuisine. The chef, who worked alongsideAlain Ducasse for nearly twenty years, is passionate about mushrooms. “I don’t rank them—I work with everything from button mushrooms to truffles.” Then he puts his technique to work: “I dehydrate porcini mushrooms to give them a slightly meaty texture; oyster mushrooms, when I rough them up a bit, bring out a flavor reminiscent of grilled chicken skin; button mushrooms blended with water make a delicious consommé…”
- Rating: 17/20 (4 toques)
- Price: set menus ranging from 65 to 175 €
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La Chassagnette in Arles
Armand Arnal’s sun-drenched vegetable garden is always brimming with a myriad of vegetables and herbs. The chef loves to “let the ingredients guide him” and pair his vegetables with the woody flavors of mushrooms: “The very last tomatoes of the season go very well with the first porcini mushrooms. Or chanterelles with olives and candied lemon—it’s divine, with the olive adding a salty note and the candied lemon a light acidity.”
- Rating: 14.5/20 (2 toques)
- Price: set menus from €55 to €143
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Le Café des Ministères in Paris
What a gourmet spot! Chef Jean Sévègnes has become famous throughout the capital for his generous portions. But he isn’t the star—it’s his vol-au-vent. It always features button mushrooms, along with porcini or morels when in season. The crowning touch: black truffles from the Lot region. In January and February, Roxane Sévègnes grates a few shavings (for an additional charge) right at the table to elevate the dish.
- Rating: 13.5/20 (2 toques)
- Price: à la carte, starter €13, main course €34, dessert €12 on average
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Arbane in Reims
Philippe Mille has a true passion for champagne, and he shares it… even through mushrooms. The chef enjoys cooking porcini mushrooms in grape leaves to blend the two flavors. The mushroom is then served with a smoky broth made from vine shoots (the wood of the vine) and a fluffy egg flavored with dried porcini mushrooms.
- Rating: 17/20 (4 toques)
- Price: set menus ranging from €80 to €290
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Auberge les Morainières in Jongieux
Michaël Ar noult’s inn offers a surprising combination of mushrooms and ground ivy, a wild plant with a subtle hint of mint and lemon balm. The chef serves a delicate tartlet with a base of mashed button mushrooms, raw mushrooms, braised morels, a savory broth thickened with butter, and ground ivy oil.
- Rating: 16.5/20 (3 toques)
- Price: set menus at 220 or 280 €
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