ChampiLozère

"From the amanita to the moss, each mushroom has an important role to play in the ecosystem. And to destroy, to crush the mushrooms that we do not collect has an ecological consequence ".

Champi-Lozère is the project of young Lozériens, Loïc Robert and Florimond Chevalier, both passionate about mushroom picking since their childhood. In 2013, they decided to create their own company in Lozère to trade mushrooms in short circuit.

Through this company, they want to highlight their home region, its mushroom pickers and the treasures of its forests. Their best-seller is the Lozère cep: fresh or dried, "it's the best cep", they say, comparing its reputation to that of the black truffle. Their harvesting territory extends from the Margeride to the Lozère mountain, passing through the Aubrac.

The principle is simple: they collect the mushrooms in Mende, in the heart of La Lozère, from the many forest owners and collectors. The fresh mushrooms, collected the same day in the undergrowth of Lozère, are stored in a cold room before being processed. All their mushrooms are sorted by hand and then dried by their care, which allows to keep their aroma and to find it again after rehydration.

Drying is the oldest method of conservation, and the one that best preserves all the organoleptic qualities of this product. After rehydration, these mushrooms will give back all their aromas.