How to make and use begonia salt
It’s really simple: crush 5-6 begonia flowers* with fleur de sel and allow the salt to dry out a bit. The beautifully coloured begonia salt gives a tasty mix of sour and salt. That complements the begonia recipes that you’re going to be serving today, but is equally attractive and delicious on butter and with olive oil.
A plate on a bed of flowers
A summer dish with flavours of begonia deserves a special presentation. Place two different sizes of plates on top of one another and fill the edge with some summer flowers like delphinium, oleander and gloriosa. You can combine different flowers or opt for a mono styling.
Look beyond your plate
Finished? Sit down and cast your eye calmly over the table. Can you all look one another in the eye, or is the line of sight blocked by an overly extravagant summer bouquet? Does the styling stop at the edge of the plate, or has today’s theme been reflected in all the elements? You’re quite likely to spot something that you can perfect. Then all you have to worry about later is enjoying the good company.
* Worth mentioning: never just tuck into a (cut) flower or plant. Only use edible flowers from specialist suppliers that have been grown for consumption.
