In the woods you can still find lots of yummy things to eat at this time of year. A mix of wild myrtilles, rasberries, strawberris, and airelles were turned into a fine desert of a couly on meringues artisanales made with raisinée.
The yarrow, wild thym, lady's mantle, colt's foot leaves and plantain were made into a beautiful garden on pain de seigle.
