Cooking with plants

MARC VEYRAT'S HAPPY HERBARIUM One of France's leading lights in culinary creativity, Marc Veyrat grew up in the French Alps where he first started cooking. It was the wild grass, roots, flowers, plants and their aromatic and tasty properties that opened up the way for him towards a cuisine that he now describes as being "a paradox, both rooted in the earth yet poetic". Accompanied by botanist François Couplan, Marc Veyrat uses these programmes to show us a mysterious world that is, nonetheless, at our very fingertips. Of the thousands of edible species offered to us by Nature, we only know and use a mere handful, the ones that have managed to learn to co-exist with the laws of farming. A lot of vegetables and herbs, today forgotten, had their hour of glory in the past.