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A cep and morel sauce on a wine base ideal for accompanying your meats (duck, poultry, beef, ...).

Ingredients: water, rehydrated morels, rehydrated porcini mushrooms 5%, red and white wine, veal brown stock, butter, modified starch, salt.

The Walnut Eco-Museum of the Domaine de Vielcroze is located in the heart of Périgord Noir and more precisely at the foot of the castle of Castelnaud. It is surrounded by an organic walnut grove of more than 7 hectares. Oils, vinegars and other condiments are produced there in an artisanal way since 1996.