Edible flower petals

The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.

Another composition by Andrey Zhdanov, similar to an edible painting. Bruschetta with chanterelles is perhaps the most common restaurant genre, but in this section it looks new. The chanterelles are fried in boiling oil until lightly golden and carefully laid out on super-crispy bread (for this it is dried twice - first on the grill, then in the oven) and a layer of cream cheese. White for gold is an obviously advantageous background, and drops of lingonberry sauce peeking out here and there finally turn the bruschetta landscape into a feast for the eyes.

This vibrant salad with tomatoes, cherries, and apricots is a true ode to summer aromas and Italian gastronomy. Its roots trace back to Mediterranean cuisine where sweet fruits harmoniously blend with juicy vegetables to create a balance of flavors. Tender pink tomatoes serve as the base while caramelized apricots add delicate sweetness enhanced by white wine and sugar. Juicy cherry tomatoes and cherries complement the composition with notes of sweet-sour tones highlighted by the dressing. The skillful arrangement of ingredients makes the dish not only delicious but also aesthetically perfect. The finishing touch is sorrel and flower petals that add freshness and sophistication to the salad. This salad is ideal for a summer dinner or a light snack when you want to enjoy vibrant and natural flavors in harmony with the sun and fresh air.

Spicy melon is a refined Italian dessert that combines the freshness of fruits with the spicy sweetness of aromatic syrup. Italians value the balance of flavors, and this recipe beautifully showcases the art of blending sweet, sour, and spicy. Tender, juicy melon soaked in a syrup of white wine, honey, and hot pepper acquires a delightful aroma and a slightly spicy note. Lime juice adds a subtle tanginess while fresh mint refreshes the taste. Bright floral petals and figs complete the culinary picture, making the dish not only delicious but also visually appealing. This dessert is perfect for summer dinners, and its lightness makes it an excellent choice to end a meal without feeling overloaded.

Panna cotta, translated from Italian, actually means "boiled cream". But the chef of the restaurant "The Garden" Adrian Quetglas does not boil cream, but milk, and for a very long time. And for decoration he uses not only nuts and fruits, but also flower petals and liquid nitrogen.