5. gourmet workshop FROM THE GARDEN TO THE TABLE SEPTEMBER

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 SEPTEMBER, the seed harvest is at its peak... and fruiting bodies of all kinds are piling up. It's an abundance! We also carry out selective thinning on our populations of biennial plants.

-TOMATO DECLINATIONS: tomato water, stuffed tomato, tomato leather with basil, salsa/passata, candied tomato, tomato powder, sorbet, flan, gelato,...

-BULB COLLECTIONS: onions, fennel

-EGGPLANTS, PEPPERS AND OTHER FRUITING VEGETABLES

-IDEAS FOR TASTY DISHES:

tomato prosciutto, eggplant pickle, Moroccan-style mallow purée, Turkish-style zucchini fritters, white bean purée sprinkled with bell pepper powders, Georgian-style stuffed eggplant rolls, West Indian cucumber à la croque sel, chicken and lemon tajine confit à la pipicha, pear tart with agastache...

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