The Flower Petal Mix by Albert Ménès is composed of delicate rose, marigold, cornflower and mallow flowers. It will bring a touch of originality and colour to your recipes and dishes.
As a starter, just add a few pinches to garnish a green salad or a Provencal salad. For a main course, this flower petal mix will add a touch of imagination to sea bream ceviche, oven-roasted vegetables (cauliflower, carrots, parsnip or butternut squash), a purée of celery root with almonds or sauced-based white meat dishes. You can also use it to decorate fresh goat's cheese or a burrata fondante. For dessert, this mix is a great addition to a Gariguettes strawberry tartlet, a homemade cheesecake, Madagascar bourbon vanilla ice cream, a fresh fruit compote, or dark chocolate profiteroles. When added to a fruit salad, these petals will release their floral scent when they come into contact with the sweet syrup. You can also use it in baking in custard or sponge cakes. Best infused into a dish or used straight from the jar in a vinaigrette.