Edible flower workshop at the Musée de la Fleur

The Ollioules Museum Association invites you to discover more about edible flowers, accompanied by Ghislaines Desgrées du Loû.

In the past, flowers were eaten fresh in salads, as an infusion or candied in sugar. In the 20th century, these uses declined. In recent years, however, the trend has been reversed. After a period of neglect, flowers are making a strong comeback in the kitchen and inviting themselves onto the plate. Edible flowers are now a regular feature in the elaborate dishes of gourmet restaurants.