From the garden to the plate-Conference and meal

The place of vegetables on our plates has varied greatly over time. Marginal on the tables of our distant aristocratic ancestors—with the exception of a few luxury items such as asparagus and artichokes—they have long been the staple of popular cuisine. In the last century, vegetables have enjoyed an extraordinary resurgence of interest. Nutrition, horticulture, cooking, and commerce have all contributed to raising the profile of vegetables on our plates.

En savoir +

All presented by our historian Pierre Leclercq and prepared by our chef Alain Crudenaire.

**** Menu ****

Gazpacho.

Flemish-style asparagus.

Vegetable medley with duck breast, Versailles style.

Strawberry soup.

Price

• Conference and meal (soup, starter, main course, dessert, excluding drinks): €45.
• Drinks by the glass or bottle available on site.

• Reservation here