For years, we have been working in partnership with Philippe Brun, chef of the Michelin-starred restaurant Le Haut-Allier in Alleyras, Haute-Loire (43). We have developed a range of ready-to-use culinary aids designed for chefs. Easy-to-use products for inventive and tasty cooking. The range consists of 6 products: “Fumet” mushroom stocks (porcini stock, chanterelle stock, morel stock), Coulis (porcini coulis, wild mushroom coulis) and our Duxelle (duxelle with porcini mushrooms). This range of mushroom stocks has been developed in collaboration with Philippe Brun and is designed to stimulate the culinary creativity of chefs. Made exclusively from natural products, with no preservatives or colouring agents, Borde culinary aids offer a veritable concentrate of the aromas and flavours chefs want in their cooking. Recently, we have been working with Philippe's son, Clément Brun, also a chef, who has joined the Haut-Allier team. Work is already underway to promote our range of “Quick & Cook” freeze-dried mushrooms – ready-to-use mushrooms with instant rehydration thanks to the freeze-drying process (link to explain the process). A strong taste and intense flavours for a 100% natural product, with no preservatives or additives: the mushroom in its pure state. Camille Brun, Philippe Brun's daughter-in-law and the restaurant’s head pastry chef, also makes sweet recipes using mushrooms. This creative and innovative chef creates surprising (in the very best sense of the word) sweet and savoury combinations – both delicate and gourmet!