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La cuisine des fleurs

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Petals on your plate
Much of the local economy thrives on the flowers that bloom throughout the year; from the invasive mimosas that perfume the air every January to the delicate violets growing wild on the forest floor, a variety of blossoms are harvested throughout the year for their taste and aromas. Chef Yves Terrillon discovered the potential of flowers in cuisine when he moved to the region in 2002 and his floral cooking classes are now a favorite activity for companies like Dior and Mumm Champagne. Going beyond fragrance to capture their flavor, the chef offers public classes with various themes from his atelier in Antibes and is happy to accommodate visitors in English.
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16 Boulevard du Val Claret, 06600 Antibes, France