Discovering Ceps at a Festive Promotion in Square One
From 15 to 23 September 2007, Cep mushrooms are offered in a range of recipes created by Chef Takeuchi Satoru at Square One at Park Hyatt Saigon.
Ceps are edible wild mushrooms that are highly prized by European gourmets. In France, they are known as cèpes, while in Italy, they are porcini. These mushrooms have a robust flavour and can be identified by their fat white spongy cap, yellowish or green gill part under the cap and broad stalk. These features make them easily distinguishable from their poisonous relatives.
Ceps are rich in vitamins E, D, K and, in particular, those of the B group, as well as such trace elements as selenium, potassium and iron, and phosphorus. Their fibre content is also conducive to proper intestinal function.
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