Three Chefs, Six Hands, and a Plant-Based Menu
The project is as bold as it is unique: to offer a complete menu based entirely on wild plants, all carefully foraged and cooked. Joined by resident chef Sarah Goter, the two trainers from Par Chemins will whip up a three-course meal with six hands, where each plate becomes a delightful taste journey through nature.
No simple dandelion salad here; the recipes feature lesser-known herbs, edible flowers, forgotten roots, and leaves with surprising flavors. The idea? To unveil the culinary magic of the flora growing around us, often overlooked, sometimes feared, but always fascinating.
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A restaurant that cultivates ethics
On the culinary side, Les Récupérables is the perfect spot for this first event. Certified as a “sustainable restaurant”, this establishment advocates for a return to the essentials: seasonality, short supply chains, raw products, and zero-waste cooking. The meeting of this philosophy with that of Par Chemins was bound to create sparks.
A unique sensory experience
This unique dinner invites guests to slow down, listen to nature, and rediscover our connection to the environment through taste. By highlighting wild plants, the chefs remind us that it's possible to eat locally, ethically, and completely deliciously.
So, are you ready to take a bite of the forest? Haha
