Fresh Ceps from France, expensive? of course. Taste delish, easy to cook and pretty for presentation if you know how to do it. For me I prefer this a lot, because it taste nicer than the frozen ones, it is a lot easier to cook than the frozen ones. When the frozen ones are defrosted, it's very high in water content, so you have to flash it in a very hot pan. Still, it's a 50% chance you will get a nice mushroom, because if the pan is too hot, the mushroom burns in seconds, not hot enough, it sticks to the pan, and if you have to scrape, your mushroom will not be nice.
Frozen ones.
Tip when preparing CEPS: When you look at the bottom of the stalks and there are holes, you can just throw the whole mushroom away, unless you don't mind. Because if there's holes, it means that worms have made the mushrooms their home. They may not be inside but you don't want to risk having one in your mouth. So always cut the stalks from the bottom up until there are no holes, if the holes go all the way up the stalk, there's no choice but to throw it even though it's expensive! Another way, to be safe, even though you do not see holes at the bottom, cut the mushroom into half. It does not only look nice for presentation, but you can make sure there's no worms in it.