Mountain plants: how to recognize them, understand their aromas and cook them?

Sustainable Development Conference
October 14 2026 Grenoble metropolitan area
A two-voice conference with chef Stéphane Froidevaux from the restaurant Le Fantin-Latour and Dr. Manon Paul-Traversaz, about wild and aromatic mountain plants.
Meadowsweet, wild thyme, burnet, wood betony, wood sorrel, lavender… How to recognize them, understand their aromas and transform them in cooking? This conference will cover botany, the chemistry of aromatic molecules and the different extraction techniques, before considering a more plant-based, gourmet and eco-responsible cuisine.

Around the table, two enthusiasts of edible plants: Dr. Manon Paul-Traversaz A doctor of pharmacy and biological sciences will provide botanical background to better understand the plants presented, as well as some anecdotes about the chemistry of the natural substances responsible for their aromas. In parallel, chef Stéphane Froidevaux of the Fantin-Latour restaurant will share his culinary perspective and experience with these plants in gastronomy. These two approaches will complement each other to demonstrate how understanding a plant can enhance its presentation on the plate.
 

Together, they will explore the different ways of extracting and preserving aromas (fresh use, infusion, maceration, or decoction), paying particular attention to the influence of temperature, time, and the extraction medium. The discussion will then turn to a reflection on a more plant-based and eco-responsible cuisine: how can we harness the aromatic richness of plants to maintain pleasure and indulgence, while questioning our choices of ingredients, from coffee to chocolate?

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Published on 29 september 2026
Updated on 13 october 2026