Forget tapas and polish pancakes, because flowers are the most contemporary snack. So if you want to transform yourself into a Persian princess, just start frying some rose fritters because flower-power is back. The recipe is spectacularly simple, just make the batter the night before by mixing : 1 egg, 2 desert spoons of sugar, a pinch of cinnamon, a glass of rose syrup, and 3 desert spoons of flour. If the mixture is too thick, just add a little milk. The flowers have to be picked fresh that day, and must have a strong perfume and be open – but not too open.

The variety of rose, whether violet or orange, can accommodate all fantasies, and it’s fun to mix the different colors, sizes and perfumers. After removing the base of the rose, you have to wash it carefully then delicately dip it in the mixture. Then fry the rose in a pure oil until it’s golden and sprinkle it with sugar.

There are many different types of bloom to oblige every taste. Acacia flowers have a suave perfume of honey, and magnolias can be prepared petal by petal and eaten like pommes frites. Cooking flowers is as old as time immemorial, the Persians and romans were well aware of their benefits. For us, we are rediscovering the art, and although they have a very delicate taste, we really love them for their beauty and shape on a creative dinner table. Very rare are the people who will actually eat them – it’s more common see them used as the ultimate decoration. And watch out because there’s a more deadly use for these flowers : murder! Some flowers are toxic and could poison the guest.