I don’t follow strict rules in the kitchen. Most of what I cook begins outside. A handful of chickweed, a basket of girolles, the scent of crushed pine tips.
These recipes aren’t complicated. Some are traditional, some improvised. Most are vegetarian or plant-based, always made with what the season offers. You’ll find wild snacks, simple meals, and things to preserve for later.
I cook slowly, without measuring too much. If you do the same, you’ll be fine here.
Tinctures & Remedies
Handmade herbal tinctures from wild and cultivated plants.
Created with care and intention, aligned with the seasons.
Soft inside, crispy outside. My forest take on the Dutch bitterbal.
Dried Mushrooms
Foraged in small quantities from the surrounding woodlands.
Carefully dried to preserve their earthy depth and character.
Soft inside, crispy outside. My forest take on the Dutch bitterbal.
The Sauvage Botanica Roadside Stand
A little self-serve stand at the foot of the path.
You might find eggs, jars of wild pâté, herbal salts, or what the season has to offer.
Each batch is made with what the land offers, when the time is right.
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