Take a deep dive into the world of edible flowers, inspired by the endless abundance of Parisian flower markets. Flowers on a Plate offers advice and visual stimulation on the right flowers and methods for making use of florals in the kitchen. The simple recipes from breakfast to dinner, not forgettingdessert of course, are perfect for curious home chefs. Why not experiment with rosy redcurrant porridge, jasmine cured arctic char, sumptuous lavender chicken or delicious marigold cake –toasting with a glass of Kir floral! The palette offloral flavours adds a fascinating twist to recipes based on classic French cuisine.
Ina Niiniketo is a Stockholm-based chef who works in her dream job, with a background ranging from bistros to Michelin-star restaurants. She is passionate about intense flavours and using the best possible ingredients in season. Her unique dishes stem from a love for timeless Parisian elegance coupled with Japanese and Nordic minimalism.