Completed for 2024 - gourmet workshop FROM THE GARDEN TO THE TABLE AUGUST

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...

AUGUST SWEET AND SOUR

Prepare for autumn while enjoying the fullness of summer.

-seed harvesting is intensifying... we're increasingly in 'conservation' mode.

-WINTER SEEDINGS: echalion, lettuce, chicory, chamomile, chervil, cabbage...

-Vegetatively propagated shallots and other BULBS: harvesting and planting

THE FIRST TOMATOES, prevention of end-of-season diseases

-manual pollination of CURRANTS

-IDEAS FOR TASTY DISHES: 

alpine strawberry kefir, scarpaccia, zucchini escabeche with nepitella, redcurrant leather with rose, focaccia with sweet and sour shallot, cucumber salad with shiso, braised fennel with pipicha, basil cake with raspberry glaze, gelato with lemon and green coriander seed, iced infusion of hyssop or Turkish lemon balm

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