Chanterelle, also referred to as girolle, grows in dense groups of up to a dozen or so specimens. It can be found in a variety of tree stands, mainly in coniferous forests, among pines and spruces, and sometimes near oaks, beeches, and hornbeams. Chanterelles grow in moss and fallen leaves. In contrast to boletes, they do not attract worms.

Chanterelles are light yellow to orange yellow. Their caps grow up to 12 cm in diameter – initially nodular, they then become convex with an inrolled edge. In older specimens, the cap is extended, has frayed edge, and finally becomes funnel-like. The cap surface is smooth and matte. On the internal side there are ridges running down to the stipe. They are prominent, thick, and irregular. Chanterelles are up to 8 cm tall. Their stems are up to 2 cm in diameter and gently narrow downwards.

Chanterelles have a very aromatic smell – it is slightly fruity, spicy, pepper-like. Their taste can be either delicate or spicy. Chanterelles can be processed in a variety of ways: they can be sautéed, marinated, or pickled in brine.