The rose can be enjoyed without moderation in the kitchen for refined and original dishes.

This is what Olivier Poels explains to us in Philippe Vandel's program, "Culture Médias".

What make us want to change our eating habits. 

No, you are not dreaming: the rose can be cooked.

It brings to our dishes a light and sophisticated taste very simply.

Another asset?

Its color, which illuminates our plates, enough to surprise its guests.

And if you are not the champion of the stoves, do not panic, Olivier Poels gives us his tips for cooking with brio and simplicity this last in the program of Philippe Vandel,

Culture Médias,

on Europe 1.

>> 

Find the media newspapers every morning at 9:10 am on Europe 1 as well as in replay and podcast here

Edible flower

Just like mushrooms, you don't eat flowers blindly because not all of them are edible.

We therefore do not hesitate to check with our pharmacist before cooking them in case of doubt.

On the other hand, "for roses, there is no danger because they are all edible", explains Olivier Poels.

"The only thing to be wary of is if they have been treated with chemicals like fruits and vegetables."

Raw or cooked? 

"Rose petals are eaten both raw and cooked," says the columnist.

Another argument that makes the rose an easy flower to cook: "They can be eaten raw on a pie or in a salad. You can also make herbal teas with them. And finally, cook them. For that, I will give you a very simple recipe, that of crystallized rose petals. For this, you pass the petals in an egg white. You sprinkle them with sugar, you let them dry in an oven at 40 - 45 ° C for three hours and you go have little crystallized rose petals that will bite into it. "

A delight that allows you to recycle Mother's Day bouquets with relish! 

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And if you are convinced by the use of flowers in cooking, you can go further with geraniums in infusion or with zucchini flowers.

A field of possibilities literally opens up to you.