How good taste, refinement and a cosy atmosphere can be combined to create an all-round summer experience is of course no secret with the Grosch, even in summer. There are now chanterelles in various and also spectacular variations, for example as roasted salmon trout fillet on fresh chanterelles, tossed in butter, served with steamed potatoes.

It is not without reason that this incomparable taste experience has played an important role in good cooking for centuries. As early as the early 16th century, the Swiss botanist Caspar Bauhin, who came from a family of physicians, gave the chanterelle its Latin name Cantharellus Cibarius, derived from the French word “Chanterelle”, meaning “little goblet”. “Cibarius” means “belonging to the food, edible”. In the German-speaking world the name “Eierschwamm” later appeared, which owes its origin to the yolk colour of the chanterelle, which resembles the yolk of the egg.

As one of the most famous edible mushrooms, the chanterelle is today rightly revered as the “gold of the forest” and appreciated by gourmets all over the world. The chanterelle owes this to its often strong, fruity aromatic scent and its firm, fine-fibred flesh. No question about it: the chanterelle is the heart of a main course, and so the connoisseur only needs a tasty side dish, garnished with a fine cream sauce, fortunately. After all, the crisply baked dumplings with fresh chanterelles in cream at the Grosch become a real gourmet’s delight.

And for those who would have preferred to have the chanterelles framed, they can also have them with the shredded sirloin pan with homemade spaetzle. And if you prefer something a bit more special, for example as a lukewarm chanterelle salad in balsamic vinegar on rocket, served with rolls in a basket, or marinated with lentil salad on carpaccio of beetroot. Or perhaps first of all to warm up as a wonderful chanterelle cream soup with fresh cress. With the fried salmon trout fillet on chanterelles tossed in butter, served with steamed potatoes, the noble Grosch classic is recommended, offering the spoiled palate all the nuances one could wish for in an elegant main course. Although for many a connoisseur the difficult question may arise as to which of the delights on the plate actually plays first fiddle …