Aromatic plants

Aromatic plants have always accompanied our recipes: bracing, digestive, fragrant. We pick them by hand and dry them away from light, in small hanging bunches, to keep their scent and their virtues intact. Rosemary, thyme, mint or lemon balm then join our jams, syrups and kitchen-garden preparations, where they bring a fresh note and real depth. In an infusion, in cooking or as an accompaniment, each plant has its own character and benefits — it's this diversity we love to share, through the Normandy seasons.