Recipe: Paimpol Beans and Chanterelle Mushrooms

1 In a tall pot, pour 4.25 qt (4 liters) of water, salt it, add your tea ball and studded onion, then add your beans and bring to a boil. Cook for 40 minutes at a gentle simmer, skimming occasionally. 10 minutes before the end, add your small new onions.

2 While cooking, prepare your garnish. In a pan, heat a spoonful of duck fat, then when hot, add your just-cleaned chanterelles. Sauté for 2 minutes, then season with salt and pepper. Add the diced candied tomatoes, bacon lardons, and crushed black olives. Sweat covered for 2 minutes, then add the poultry or lamb stock. Bring to a boil and set aside.

3 Test the beans for doneness, then drain them, removing the studded onion and tea ball.

4 Pour them into the pan with your garnish, stir well, and adjust the seasoning.

Presentation: In a large shallow bowl at the center of the table with a few thin slices of medium Cantal cheese, made with a vegetable peeler. Taste and tell us! Can't you already smell it?