Saturday, September 26 - Chamonix

Part field trip, part dinner.

We’ll spend the afternoon off-trail with a local mushroom grower, looking at how fungi actually work: how they grow, reproduce and interact with their environment; which species can be identified; and what mould, spores and mycelium have to do with it all.

We’ll collect what the forest has to offer, then walk up to La Buvette du Chapeau, where chef Paul Beslion will turn the day’s edible finds into a three-course dinner.

Starter, main course and dessert, with mushrooms running through the menu—plus two glasses of wine.

We’ll finish with a 35-minute walk back down by headtorch.

The details

Saturday, September 26
Meeting at 11:30 am near the Bois helicopter landing zone
Off-trail walk and mushroom workshop
Guided foraging
Three-course dinner by Paul Beslion
Two glasses of wine
Headtorch descent
8 places

€96 per person — everything included.