Traditional cooking chef for more than 25 years, I've been interested in grannies' recipes, Roman and Greek gastronomy with plants and I've tried them out.

I create new recipes with gatherings of comestible plants in order to pass my knowledge on in turn, during the adults' training courses and the activities for children in schools, a know-how forgotten today and a rediscovery of the true taste in our food.

The botanical aspect of nature is taken into account too.

My culinary training courses are based upon 4 phases :

• Identification of plants (in nature with botanists)
• Gathering (to learn how to gather plants and to protect their environement)
• Smelling wild plants and recognizing their fragrances (olfactive tests)
• Tasting (cooking activities, meals, identification of different tastes)

Example of a thematical day, personalized for a group of people : :

Theme_of_the_training_period : Identification, cooking preparations with ancient fruits and vegetables. Recognition and use of aromatic mediterranean plants.

Cooking_activities_led_by_HENNI_Bachir : Flower and wild fruit jams, flower chocolates, plant sorbets, pastries and various beverages.

Botanical_activities_with_HENNI_Bachir : Identification of trees and wild fruit bushes, their ecological specificities and various techniques (pruning, gathering...).

Schedule :

Examples of menus

Cold gastronomic buffet :

• Home-made aperitif : sorbetto champanized with plants
• "Forgotten" salads with fresh flowers, dietetic vinaigrette with plants
• Terrine with olives from Nyons and wild thyme
• Mousse of scallops with herbs from the garrigue (Hyssop, Savory, Sage, wild Thyme) served with a mayonnaise with aneth flowers
• Mousse of "Chenopode Bon Henry" (wild spinach) and nettles
• Goat cheese marinated with olive oil, garlic and poppy seeds
• Almond ginger bread, custard, and aquatic mint
• Flower chocolates with essence of plants
• Nougats
• Home-made breads with seeds and cereals
• Herbal tea
• Home-made digestive with plants (supplement)

Warm gastronomic meal :

• Home-made aperitif
• Boulghour and quinoa tabouli with vegetables and wild plants, vinaigrette with horseradish roots
• Filet mignon pie, stuffed with vegetables and wild mushrooms, medieval-like sauce or fish
• Choice of local cheeses
• Custard tart with caramel and flowers (violet, elder, primrose, clover...)
• Home-made bread with cereals
• Herbal tea with digestive plants
• Plant digestive (supplement)

Other examples :

• Sorbetto champanized with Polypodium vulgare (wild liquorice and flowers)
• Terrine with herbs from the Drome Provençale (Chénopode, Consoude, Plantain, Nettle...)
• Wild salads with flowers
• Farm chicken "croustillant" (crusty) with Achillée (Achillea millefolium) and Silène (Silene Vulgaris)
• Wild vegetable bavarois
• Soft white cheese with Hyssop, Garlic (Allium Ursinium) and Poppy
• Fresh fruit dominoes with herbs
• White and black flower chocolates
• Flower nougats from Montélimar : Violet, Verbena-elder, fine Lavender, Rose
• Soft drinks with plants
• Home-made bread with seeds : Sesame, Poppy, Cumin, Squash