EDIBLE FLOWERS
Is the culinary use of flowers an old tradition or greedy imagination? A pleasant curiosity or simply a forgotten art?
“Alliance de la beauté, de la poésie et de la gourmandise, la cuisine des fleurs relève des plus anciennes traditions; elle révèle l'accord entre l'homme et le jardin et suscite des goûts nouveaux.”
(Alice CARON LAMBERT - DELICES DE FLEURS)
For centuries flowers have been used not only to decorate dishes but also to be an intricate part of the flavours of some of the very best plates created by top chefs. All sort of moods, themes and characteristics of a dish can be evoked and complimented by a variety of edible flowers.
Originating from the Paris area, Israel or the United States, panzies, soucis, nasturtiums, borages, roses, cornflowers and even orchids go to make our range, which evolves/moves with the climatic changes and seasons.
The company BUTET and Mrs. Alice CHARON LAMBERT (a world renown specialist in the culinary use of flowers), undertake to constantly research the flavours of the edible flowers and work for the wider promotion of them so that all may know how to use this ingredient and make it an indispensable part of their range.
To this end we have taken part in television programmes such as:
CAPITAL, COMBIEN CA COUTE, TELEMATIN, CARTE POSTALE GOURMANDE...
BUTET S.A. - 26, rue d'Angers - Bâtiment A3 - 94584 M.I.N. RUNGIS
Tél. : +33 (0)1 46 87 06 42 - Fax : +33 (0)1 46 87 88 24 - contact@butet-sa.com