We receive Maxime Schmitt from the Maralpine Farmers' Seed House for a walk in the Rosmarino Garden and its olive trees (Olea europaea), these magnificent shrubs typical of the Mediterranean basin. With its evergreen foliage and slow growth, the olive tree tolerates pruning well and can even be kept quite small.

On the grounds of Saint-Jeannet, in the Sausses region, we met the Rasse family in order to share a "saffron" day. A beautiful experience that introduced us to a feminine and subtle culture through this particular flower with an oriental taste and mythical color, famous for its numerous virtues : antioxidant, medicinal, digestive, aphrodisiac and antidepressant! "To set up a saffron plantation, it is necessary to prepare the ground and plant the bulbs between July and August. When the flowering starts, it is time for picking. Flowers are in full bloom between early October and late November. Blooming season lasts for five to six weeks: this is when we harvest. Once the harvest is done, we pull each pistil one by one, by hand. The pistil consists of 3 stigmas, orange red and which will turn to blood red after drying. After being stored in the dark, in an airtight room for 2 months they become edible. Finally, throughout the year there is weeding. Each step is entirely manual. That generates a lot of manpower. Weed control and close monitoring are required to prevent diseases. The land must be well exposed with a good level of sunlight. The soil must have a fairly balanced PH that is neither too acidic nor too basic. This does not require special watering; a good rainfall rate just before flowering is sufficient" Thank you Erika and family!

A workshop led by Marine Lafon to deepen our knowledge of the wonderful world of drinks: kombucha, kefir, perfumed drinks, herbal teas, hydromels... "Using the unique flavours of wild plants to enrich our taste palette. Fermentation provides new experiences: it allows the richness of a terroir to be expressed and releases the hidden flavours of wild plants"

Mirazur restaurant and its gardens celebrate peasant seeds: seed barter, visit of the Mirazur vegetable garden, seed sorting workshop and discussion on sorting and storage techniques, round table "Farmers, seed and kitchen: how to build bridges? ». Discussion on how to concretely implement participatory selection, workshop "Farmers' seed and taste": cook with the chefs present the products from farmers' seed and work on tasting, flavour, musical evening.