Edible wild foods workshop with Cuisine Sauvage
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Time:
Plantain, hogweed, chickweed, tansy… Do you know them? And do you know the culinary uses of these wild plants now desired by the best chefs!? Sorbet, pickles or velouté? Take part in the activity to discover and learn to recognise these weed or poorly-liked plants of the garden. They have a thousand flavours to offer us, in addition to their properties.
Lionel Raway is the founder of the asbl Cuisine Sauvage. Teacher, environmental consultant and restaurateur, his profession and his passion is today to facilitate the discovery of wild plants to gastronomy professionals as well as to the general public.
Playful and interactive activity suitable for the general public
Maximum 15 participants
Bookings rossanamiele@gmail.com
