Cooking with flowers
Learn to cook with flowers
It was in Renaissance cuisine that flowers and fruit began to be introduced for the embellishment and decoration of dishes on important occasions. Often spectacular and scenic, the famous "triumphs" often decorated the centrepiece of the table at court banquets.
Today, cooking with flowers not only contributes to the aesthetic presence of the dish on the table, but also makes it possible to use sometimes bizarre and original combinations of aromas and flavours from the plant world, as long as they are edible. During the lessons we will use both wild and naturally grown flowers, the combinations will be original and cheerful and the flavours light and tasty.