Toutes les saveurs du jardin

Pascal Garbe is, to my knowledge, the first gardener to have orchestrated entirely edible ornamental gardens, beyond traditional orchards and vegetable plots. Making a garden both beautiful, fragrant, and delicious is the originality of his approach. His work on the subject began in the late 1990s. Passionate about cooking, Pascal sought out chefs and collaborated with them to create edible gardens. Before service, during prep time, the chefs go out to pick fresh leaves, seeds, and flowers to compose the diners’ plates.

All the knowledge the author gathered while working on the gardens of Michelin-starred chefs is shared with everyone in this book.

This book invites us to both garden and cook. Gardening and cooking: two acts that extend life, that heal us and help us heal the world in our own way, and that reconnect us with the living world. An edible garden allows us to glimpse the grace and beauty that surround us.

Aniseed, peppery, spicy, camphor-like, mustardy, briny, floral, or even curry- or asparagus-artichoke-flavored… ornamental plants offer surprising tastes to grow in your garden or in pots. Pascal Garbe, gardener-chef and advisor to top chefs, presents the first book on the subject, with flavor as the guiding theme.

22 flavors, 90 plants, and 33 recipes.