After a quick presentation of the flower’s traditions in the region of Grasse, we will discuss their new use in Provencal gastronomy. Equipped with their apron, marble mortars and pestles, the participants will prepare a fruit and flower based dessert that we will have chosen together beforehand, for example: peach and rose charlotte, belle-Hélène pear revisited with mimosa. During this creative workshop, the team spirit is reinforced, your employees or customers share a good moment and discover new ways of working together. The desserts will be submitted to a collective tasting! A gourmet moment, with comments on the use of flowers in cooking.