Recipe: Omelette with Chanterelles

1- If you have sweet garlic (Lautrec for example) mince it as finely as possible otherwise remove the germ and do the same.

2- In a saucepan bring the cream to boil, salt and pepper it, add your minced garlic bring to a boil again, turn off the heat, cover and let it cool like this.

3- Break your eggs one at a time into a small bowl then transfer them each time into your salad bowl, salt (lightly) and pepper.

4- Pour your cold garlic cream through a strainer or fine sieve then by pressing well extract this juice, and add it to your eggs, beat it all for 30 seconds with a fork, cover and set aside.

5- In your pan put a little neutral oil (grape seeds or others) and a good knob of butter then quickly sauté your chanterelles, drain them, put the fat back with a touch of butter in your pan then make your omelette stirring quickly. When it is almost set put 3/4 of your chanterelles in the center, roll your omelette and arrange the other chanterelles harmoniously on top. Finish with just a little julienne of chive greens or spring onions.
And remember the definition of a good omelette: Scrambled eggs enclosed in a crepe.