Heeello my darlings (lovers of Switzerland and its delicious products)! So happy to be back on the blog to tell you about my latest adventure! After my last spring stroll… I wanted to dig into the 
It had been on my mind for a while, especially for decorating my mini savoury or sweet tarts… and I decided to take action with a workshop organized by Vie Sauvage. Just the name itself makes you want to discover the well-kept secrets of Vaud's nature.
So, shall we go?
Throughout the year, Marc Dechêne and his companions celebrate Swiss terroir with outings in nature to find plants to taste. I join the group of curious people like me at 9:30 AM in Mauborget, then we set off.
After a morning exploring the beautiful paths of the Jura balcony and a short break with Lemon Rounds, between rain and sunshine (it's good for nature after all^^), we start preparing lunch.
On the menu: prepare the fire and chop the harvest to feast.
We first make a delicious pesto with plantain, sea rocket flowers, wild garlic flowers and leaves, and ground hazelnuts… (My mouth is watering already). Then a wild salad with chickweed, salad burnet, meadow sage flowers, poppies, and young shoots gathered during our walk.
Marc is a great teacher and knows a lot about edible plants! He gives us all the necessary advice, which we note in our small notebook brought especially for the occasion. A small distribution of Zélés aux Z'herbes to complement these 100% organic and Swiss dishes, and finally it's time to eat!
And it's DE-LI-CIOUS! A subtle blend of crunchy, fresh, spicy, and sweet textures all at once. Special mention to the pesto to accompany the small aperitif biscuits with Grand Saint-Bernard herbs, it's a success!
After this country tasting, we resume our journey and learning in a joyful and fun atmosphere before returning to our starting point to say goodbye. The bottom line: I had a day that was as interesting as it was delicious, and I came away full of other ideas for my tarts!
Fancy trying it?
