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Paris's New Food Obsession: Steamed Chanterelles at Le Bon Georges

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  //food-wine.news-articles.net/content/2025/12/29 .. sion-steamed-chanterelles-at-le-bon-georges.html
  Published in Food and Wine on Monday, December 29th 2025 at 14:36 GMT by Travel + Leisure

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Beyond Croissants: Why Parisians Are Obsessed with Steamed Chanterelles at Le Bon Georges

Paris is synonymous with culinary excellence, conjuring images of buttery croissants, rich sauces, and delicate pastries. While those staples remain essential to the Parisian experience, a new dish is quietly gaining cult status among locals: steamed chanterelle mushrooms at Le Bon Georges, a charming wine bar and bistro in the Marais district. As detailed by Travel + Leisure’s writer, Jess Lander, this seemingly simple preparation has become the must-try dish for those seeking an authentic taste of Parisian food culture – one that prioritizes quality ingredients and understated elegance over flashy presentation.

Le Bon Georges isn't a newcomer to the scene; it's been around since 2019, founded by brothers Benoît and Yannick Pénicaud. However, its recent surge in popularity is almost entirely attributable to this single dish. The phenomenon began organically, fueled by word-of-mouth recommendations on TikTok and Instagram. The unassuming nature of the dish – a bowl of simply steamed mushrooms – initially drew skepticism, but those who tried it were quickly converted.

So, what makes these steamed chanterelles so special? It's not about complex techniques or exotic ingredients; it’s about showcasing the inherent beauty and flavor of exceptional produce. The key lies in the quality of the chanterelles themselves. Le Bon Georges sources its mushrooms from a single supplier, a family-run farm in the Loire Valley (a region renowned for its agricultural bounty). These aren't your average supermarket mushrooms; they are hand-picked at their peak ripeness and delivered fresh daily. The brothers emphasize that without this exceptional quality of ingredient, the dish simply wouldn’t work.

The preparation is equally minimalist. The chanterelles are steamed gently in a bamboo steamer for just a few minutes – enough to soften them slightly but not so long as to leach out their delicate flavor and aroma. They're then served with a generous knob of Normandy butter, sourced from cows grazing on grass in the region (as highlighted by Le Bon Georges’ website), and a sprinkle of fleur de sel, a high-quality sea salt harvested using traditional methods. The simplicity allows the earthy sweetness of the chanterelles to shine through, amplified by the richness of the butter and balanced by the subtle salinity of the salt.

Lander's article highlights that this dish represents a broader trend in Parisian dining: a return to authenticity and a focus on seasonal ingredients. Parisians are increasingly seeking out experiences that feel genuine and connected to their local food traditions. This contrasts with some previous trends towards elaborate, Michelin-starred restaurants where the emphasis can sometimes be more on technical skill than on the inherent quality of the ingredients. The success of Le Bon Georges’ steamed chanterelles demonstrates a desire for something simpler, more honest, and ultimately, more delicious.

The brothers Pénicaud have consciously cultivated this atmosphere. Le Bon Georges itself is designed to feel like a neighborhood wine bar – cozy, unpretentious, and welcoming. They prioritize natural wines (a growing trend in Paris, as explored in articles about Parisian wine culture), further reinforcing the focus on authenticity and terroir. The menu, while offering other appealing options, consistently features seasonal ingredients and emphasizes regional specialties. The chanterelles are just one example of their commitment to showcasing the best of French produce.

The dish’s viral popularity has presented both opportunities and challenges for Le Bon Georges. While it's brought a surge in customers eager to experience the phenomenon firsthand, it also risks diluting the very essence that made it special. The brothers have been careful to manage expectations, emphasizing that the quality of the chanterelles is paramount and that they won’t compromise on sourcing or preparation methods simply to meet increased demand. They've even had to implement a limit of one order per person to ensure everyone has a chance to try it.

The story of Le Bon Georges’ steamed chanterelles isn't just about a single dish; it's a microcosm of the evolving Parisian food scene. It demonstrates that sometimes, less is more – that exceptional ingredients, prepared with respect and simplicity, can create an unforgettable culinary experience. It also underscores the power of social media in shaping trends and driving demand for authentic experiences. For those planning a trip to Paris, venturing beyond the classic pastries and steak frites to seek out this unassuming bowl of steamed chanterelles at Le Bon Georges is a worthwhile detour – a chance to taste not just a delicious dish, but also a slice of contemporary Parisian food culture.

You can find more information about Le Bon Georges on their website: [ https://www.lebongeorgesparis.com/ ]