LA CUISINE DES FLEURS
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2024
Recommended
•
2024
This concept was created by chef Yves Terrillon in 2006 in the Grasse hinterland. Initially, it offered cooking classes to gourmets who wanted to use flowers in their cooking, from appetizers to desserts and according to the seasons. Then the perfumers of Grasse asked him to realize olfactory lunches, flowered and themed cocktail parties. The private individuals were also seduced. Cooking lessons, catering, organization of culinary services and delicatessen are now part of his flourishing activity.
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