The first cooking flower school in Paris

[delights]

On next 27 th may will happen in Paris the opening,in The Hotel Bourbon Condé,of the first cooking flower school.

as it is in relation with my job,I've been invited and I'll do later a report of

this opening on this forum.

the Hotel Bourbon Conde is situated 12 rue Monsieur in the 7h district in Paris.

[Bux]

I'll be eager to hear what this is all about.

[delights]

As I indicated in this topic,I can describe now the interessting evening I had in the Hotel de Bourbon Condé,a few days ago.

The Hotel De bourbon Condé,created in 1780,is a place managed by Catherine Hegy.

This hotel is mainly a culinary institute.

As it was created,its object was to promote the good way of live,"l'art de la table".

I was invited last tuesday because of the opening of the first cooking flower school,unique in Paris and in the world.

This invitation came from Alice Caron Lambert and Cooky Debidour who created the cooking school of flowers.

Alice Caron Lambert wrote more than 500 recipes with flowers and decorated the famous Jardinerie De Galy just close to Paris.

I was also received by Pierre Dominique Cecillon,a great cuisine chef.

We were about 200 persons to attend the press conference of Mrs Caron Lambert,Mrs Debidour and Mr Cecillon.

We were explained that there were several kinds of use concerning the flowers in the cooking.

There are the flowers vegetables as chou fleur or brocoli;

the flowers condiments as nasturtium:

the dessert flowers as roses or canation.

We were also indicated that some flowers can be toxin for the kitchen as lily of the valley.

Then happened in the somptuous park a flowered cocktail.

I ate a strange but tasty fondue of chrysanthemum.

I enjoyed the sangria of mimosa made with essence of mimosa.

But Maybe I prefered the tarts with cream of violet and rose.

How was it made in order to be so delicious?

We drank a lovely haut Medoc Chateau Laroze Trintaudon Year 2000,this chateau also organized this evening,and an interessting rose gosset (vieille

réserve)champagne,nevertheless not enough fresh.

As the meeting ended at 22h00 (it had begun at 18h),I had the time to have busy contacts and to give my visit cards,because I sell myself many flowers products or syrups.

I really spent there 4 uforgettable hours et :

Vive cette école de cuisine de fleurs.

[delights]

As I indicated in this topic,I can describe now the interessting evening I had in the Hotel de Bourbon Condé,a few days ago.

The Hotel De bourbon Condé,created in 1780,is a place managed by Catherine Hegy.

This hotel is mainly a culinary institute.

As it was created,its object was to promote the good way of live,"l'art de la table".

I was invited last tuesday because of the opening of the first cooking flower school,unique in Paris and in the world.

This invitation came from Alice Caron Lambert and Cooky Debidour who created the cooking school of flowers.

Alice Caron Lambert wrote more than 500 recipes with flowers and decorated the famous Jardinerie De Galy just close to Paris.

I was also received by Pierre Dominique Cecillon,a great cuisine chef.

We were about 200 persons to attend the press conference of Mrs Caron Lambert,Mrs Debidour and Mr Cecillon.

We were explained that there were several kinds of use concerning the flowers in the cooking.

There are the flowers vegetables as chou fleur or brocoli;

the flowers condiments as nasturtium:

the dessert flowers as roses or canation.

We were also indicated that some flowers can be toxin for the kitchen as lily of the valley.

Then happened in the somptuous park a flowered cocktail.

I ate a strange but tasty fondue of chrysanthemum.

I enjoyed the sangria of mimosa made with essence of mimosa.

But Maybe I prefered the tarts with cream of violet and rose.

How was it made in order to be so delicious?

We drank a lovely haut Medoc Chateau Laroze Trintaudon Year 2000,this chateau also organized this evening,and an interessting rose gosset (vieille

réserve)champagne,nevertheless not enough fresh.

As the meeting ended at 22h00 (it had begun at 18h),I had the time to have busy contacts and to give my visit cards,because I sell myself many flowers products or syrups.

I really spent there 4 uforgettable hours et :

Vive cette école de cuisine de fleurs.

Please read after the dessert flowers---

"carnation"

[delights]

As I indicated in this topic,I can describe now the interessting evening I had in the Hotel de Bourbon Condé,a few days ago.

The Hotel De bourbon Condé,created in 1780,is a place managed by Catherine Hegy.

This hotel is mainly a culinary institute.

As it was created,its object was to promote the good way of live,"l'art de la table".

I was invited last tuesday because of the opening of the first cooking flower school,unique in Paris and in the world.

This invitation came from Alice Caron Lambert and Cooky Debidour who created the cooking school of flowers.

Alice Caron Lambert wrote more than 500 recipes with flowers and decorated the famous Jardinerie De Galy just close to Paris.

I was also received by Pierre Dominique Cecillon,a great cuisine chef.

We were about 200 persons to attend the press conference of Mrs Caron Lambert,Mrs Debidour and Mr Cecillon.

We were explained that there were several kinds of use concerning the flowers in the cooking.

There are the flowers vegetables as chou fleur or brocoli;

the flowers condiments as nasturtium:

the dessert flowers as roses or canation.

We were also indicated that some flowers can be toxin for the kitchen as lily of the valley.

Then happened in the somptuous park a flowered cocktail.

I ate a strange but tasty fondue of chrysanthemum.

I enjoyed the sangria of mimosa made with essence of mimosa.

But Maybe I prefered the tarts with cream of violet and rose.

How was it made in order to be so delicious?

We drank a lovely haut Medoc Chateau Laroze Trintaudon Year 2000,this chateau also organized this evening,and an interessting rose gosset (vieille

réserve)champagne,nevertheless not enough fresh.

As the meeting ended at 22h00 (it had begun at 18h),I had the time to have busy contacts and to give my visit cards,because I sell myself many flowers products or syrups.

I really spent there 4 uforgettable hours et :

Vive cette école de cuisine de fleurs.

Please read after the dessert flowers---

"carnation"

You can read more details about the cooking flower school (hotel bourbon condé) in nova magazine of july august 2003 page 20.

I'm so happy because my shop has also been quoted.