Atelier cuisine avec les plantes sauvages et cultivées

Recognition of edible plants (an approach that is both sensitive and scientific), picking and cooking with plants collected in the garden and on the paths. Picking rules. Making several culinary preparations (combining wild and cultivated plants) and sharing a meal together. Possibility of making gluten-free and lactose-free recipes (specify intolerances and food allergies when registering). Ingredients from organic farming.