For 4 people
Harvest
Pick all the edible leaves and flowers of the moment from the garden, at the rate of one or two shoots of each plant per guest (violet, primrose, valerian, lamb’s lettuce, yarrow, dandelion, etc.). At the beginning of spring, you can also use a few young market vegetables (radish, carrots, broad beans, etc.), to be steamed or wok-cooked. Distribute the flowers in a goblet (the smallest ones at the bottom) and the leaves in another goblet.
Timeless preparations
Provide 1 c. c. of each preparation per guest.
olive powder Dry black olives in the oven at 80°C overnight. Reduce to a powder and store in an airtight container.
Tomato powder Use dried tomatoes or, in summer, dry tomatoes in the oven at 80°C overnight, then grind them into a powder.
Carrot puree Steam carrots, then brown them with butter and the juice of an orange. Strain through a potato masher and let cool.
Citrus syrup Bring to the boil and reduce the juice of several citrus fruits (orange, lemon, grapefruit, tangerine) over low heat, until you obtain a syrupy consistency.
A few pickles (pickles, wild garlic, capers, etc.) finely chopped.
Roasted seeds: sesame, buckwheat, sunflower, possibly sprouted seeds.
Dressage
On a large plate, arrange the timeless preparations. Then place the vegetables, occupying the space, the condiments, then the herbs and leaves, turning the cup over. Finish with the flowers. Adjust the layout if necessary to make it harmonious. Serve without adding seasoning.
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