2-Gourmet workshop FROM THE GARDEN TO THE TABLE JUNE

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, observations in the garden, and transformation of the star products in the kitchen, culminating in the pleasure of tasting. You can therefore follow these "à la carte" 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 JUNE, it's the ascent towards the solstice!

The leaves are multiplying at breakneck speed, and the resource is abundant!

-ANGELICA, RHUBARB

-THE ORTIES

-SALADS OF THE MOMENT: poppies, arroche, magentaspreen, Siberian chives, daisies, round sorrel, Alpine fennel, purslane, amaranth, Caucasian spinach, wild pansy, silene, cirse maraîcher, linden, ...

-EDIBLE TREE SHOOTS

-IDEAS FOR TASTY DISHES: 

rhubarb pickle, steamed Canada salad, salad with young shoots of the moment, nettle malfatti, kefir with musk chervil flowers, angelica mussels, rhubarb-angelica sorbet and clafoutis, hyssop infusion

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

Saturday, June 7, 2025 at 3 p.m. and Sunday, June 8, 2025 at 10 a.m.