NECT’ART

Original, certainly. Tasty and tasty, no doubt. Martine Thomas's flowers are as glamorous as amazing. Mimosas, violet, acacia, seringat, magnolia, poppy, alpine, lavender, sureau, chamomile, rosemary… It manufactures more than different pieces, combining several flowers with each other or mixing them with fruit. His search is endless because inexhaustible. With words of order "maximum taste and a minimum of sugars" she imagines, invents and manufactures products unknown to the battalion and ignored from our taste buds. The conflict conflict in toast at the aperitif, the rose lavender to spread on the cake for its breakfast, the cucumber of rosemary to taste its fresh goat or still the pineau-violet cream in accompaniment of its foie gras and other salty dishes… In brief, suggestions and ideas are not missing! For the past two years, it markets its roots in different outlets in the region and even in Paris! It's about whether these small pots have the taste of the treasures they contain. For some time now, she has been organizing flowers with friends and friends of very friendly friends. The opportunity to make known its know-how and let us talk about its creativity. When we read the menu, we are far from imagining what will be on the plate: between garden lily, geranium snow and the carpaccio of green lemon grenadier on its scented bed frozen vegetable jelly… our heart balance! And if there is an conflict that should not be forgotten to taste, it is the one that bears the sweet name of love cream… Rose petals steeped with cognac napoléon… All this makes good dreamer!