This part of France is famous for its mushrooms, and the French come from all over the country to mushroom pick here. From foraging for the humble brown mushroom to sourcing the princely porcini, mushroom picking in France is close to being a national pastime. Although France enjoys a rather sunny climate and less rainfall than the UK, its countryside offers a bumper crop of mushrooms most years. The French have a real love affair with their wild mushrooms, regarding them as a delicacy to be savoured and not necessarily something about which you should be afraid. Yet before you simply go ahead and pick them it is essential to know which of the 3,000 varieties are edible and of course to abide by the three golden rules that safeguard the annual supply…
 | There are three "rules" and they are quite easy to remember so there is little excuse for "forgetting" them.
1. The mushrooms picked have to have reached a reasonable size. Don't pick absolutely tiny ones. They will not have released their spores if they are picked too early. Releasing the spores means propagation.
2. Cut the mushroom at its base, but do not "rip" it up. Ripping it out of the ground will simply damage the underground part of the mushroom and this is quite simply viewed as ignorant behaviour.
3. You must collect your pickings in a wicker type basket, so that as you carry the mushrooms they will drop their spores through the holes and propagation will take place again.
Our experienced guides will take you to the best areas and guide you as to what to pick and where.
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