6. gourmet workshop from garden to table october

There are products you can't buy at the grocery store or order at a restaurant. To enjoy them, you have to grow them yourself. And that's rewarding!

But there's sometimes a lot to discover between planting, growing, harvesting and culinary transformation...

In this series of 6 workshops, we're reaching out to you by taking a closer look at various aspects of gardening related to this time of year. From the garden, where we'll be observing the cultivation of the products in focus that month, to the kitchen, where the harvests will end up, we'll be sharing with you the tips we've gleaned over the years for success "from seed to plate".

The 3-hour sessions are divided between theory, cultivation operations in the garden, and transformation of star products in the kitchen, culminating in the pleasure of tasting. You can therefore follow these "à la carte" training courses in a non-linear way, one after the other, if you wish, or in the order that suits you over several years, as the content changes every month...

In OCTOBER, the last seed harvests are carried out, garlic is planted as well as seedlings to be stratified, and all sorts of roots are pulled out of the ground!

-VEGETABLE ROOTS: carrots, beet, turnips, rutabagas, radishes, as well as chervis, Jerusalem artichokes, salsify, celeriac...

-AROMATIC AND MEDICINAL ROOTS: angelica, elecampane, marshmallow, horseradish, ashwagandha...

-WINTER SQUASH

-the latest COMESTIBLE FLOWERS

-IDEAS FOR DISHES TO ENJOY

bagna cauda, radish chips, gnocchi à toute, end-of-season salads, Jerusalem artichoke croquettes with caraway, fried chervis, Georgian-style beet fkhali,  turnip fries, radicchio-fennel-blue cheese lasagne, white borsht, turnip tarte tatin, saffron melonnette cake, aniseed infusion with musk chervil and basil

The meal menu is not published in advance. Please notify us promptly of any food allergies or intolerances.