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Riz rouge de Camargue with fennel confit

I love colourful and distinguishing bridal bouquets, especially if they have unusual flowers and intricate interwoven green leaves. There’s a bouquet that beats them all. If ever a destiny will resolve me to leave my single status to get married, my bouquet will look like a bouquet garni! How I would love my father to walk me down the aisle, me holding tight in my hands a bouquet of fresh herbs, maybe some chili and certainly a lot of mint. After the ceremony, no way I’d throw the bouquet to the bridesmaids, it would end up directly into the pot to make us a risotto or a roast meat!

Last summer I visited Provence and Camargue: the stalls along the road were selling Provençal tablecloths, pottery, wrought iron souvenirs and bunches of fragrant lavender along with these small intense bouquets garnis, made with some of the most scented herbs of Provence. Again and again I was tempted to buy a whole bag of them, even though this would have meant finishing the trip in a car overfilled with thyme and laurel smell. Then I realized that it is much easier and cheaper to make them, instead of buying a bouquet garni as a common turist.

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