It is during the renaissance cooking that flowers and fruits are introduced in order to adorn and to decorate dishes, they were often spectacular, the famous “triumphs” often represented in banquets at court. Nowadays cooking with flowers, as well as contributing to the esthetic presence of the dish on the table, let the cook use tastes coming from the vegetal world, since they are edible, in strange and original combinations. You can use both spontaneous and cultivated flowers, your combinations will be original and cheerful, and tastes will be light and savoury.