Homemade gluten free pasta (2 c. flour to 4 eggs) with chanterelles (1/2 lb. sautéed in 3 tbs. butter) in a garlic and white wine cream sauce (1 clove garlic, 1 tb. flour, 1/4 c. white wine, 1/3 c. cream). Topped with sliced aged gruyère and some arugula.
Enjoyed alongside a glass of sancerre wine.