Flower-power on a plate in Paris

0 Comments | AFP, June, 2007

PARIS (AFP) — Langoustine and veal in daisy gravy, carnation and herb salad, nasturtium sauce -- Paris' top cooks are into flower-power and petals are on the plate.

"Flowers have been used for centuries in the world of cuisine, but only in a very secondary way", culinary historian Patrick Rambourg told AFP. "In the Middle Ages for example flowers would be strewn on the floor during banquets to perfume the room."

Ancient recipes from the 17th and 18th centuries mention "salads of flowers" and nature's spring creations traditionally have served to decorate plates. But while flowers have long been used in sweets and health products "there was never a proper school of cooking flowers," Rambourg added.

"Around 15 or 20 years ago varieties of nasturtiums were...