Wild plants on the menu

During a spring walk, children discover the variety of edible wild plants in the garden of the Fondation Cartier. Accompanied by gardener Metin Sivri and self-taught chef Lila Djeddi, over the course of this workshop, participants will learn about the flavors of seasonal flowers and herbs, whether spicy, herbaceous, floral or fragrant, and make crackers to showcase these wonders of nature.