Meadowsweet, wild thyme, burnet, wood sorrel, wood sorrel, fine lavender… How can you identify them, understand their aromas, and incorporate them into your cooking? This talk will cover botany, the chemistry of aromatic molecules, and various extraction techniques, before exploring a more plant-based, gourmet, and eco-friendly approach to cooking.

Seated around the table are two enthusiasts of edible plants: Dr. Manon Paul-Traversaz , who holds a doctorate in pharmacy and biological sciences, will provide botanical insights to help attendees better understand the plants on display, as well as some anecdotes about the chemistry of the natural substances that give them their aromas. At the same time, Chef Stéphane Froidevaux of the restaurant Le Fantin-Latour will share his perspective as a chef and his experience with these plants in haute cuisine. These two approaches will complement each other to demonstrate how an understanding of a plant can enhance its presentation on the plate.