The morning begins with a slow walk in the meadows of Lévézou, in Aveyron. Séverine Pioffet’s interns know that they will cook a complete meal, but do not yet know which plants will end up on the plate. For now, they are only learning to look at each leaf.
For almost fifteen years, this peasant herbalist based in Saint-Laurent-de-Lévézou has been offering courses to learn how to cook wild plants in complete safety. Wild cooking workshops are multiplying everywhere in France. It remains to understand what it means, in concrete terms, to be sure of what we put on our plate.
Wild cuisine in Aveyron: a day with Séverine Pioffet
A day of training lasts almost ten hours, from 11 a.m. to 8:30 p.m., for 65 euros per person. In front of a clump of nettles, Séverine Pioffet compares it with a well-known vegetable and recalls this classic of edible wild plants: , explains Séverine Pioffet, quoted by France 3.
The trainees advance slowly, ask questions, sometimes take out a guide. One shows small white flowers: , he describes. Another reminds us of the necessary caution: . Séverine Pioffet comments on plants with flowers, stems that have become fibrous or rough hairs, signs of a less pleasant texture.
Be sure of what you collect: the basics of cooking wild plants
To limit the risks, Séverine Pioffet reminds us of a few simple reflexes before any picking.
She recommends never consuming a plant if any doubt remains, to observe it whole and to cross-reference several sources. Areas close to roads or treated plots should be avoided, as should excessive pickings: take what you need for the meal, no more.
From picking to cooking: a wild note in everyday life
After the walk, the baskets are emptied on the table. We sort, we peel, we cut, the plants are put in the pan or in a pie crust to compose a complete meal. For Séverine Pioffet, it’s not just a gourmet workshop: , she announces.
Some come back several times to anchor these gestures. One of the regulars confides: , before talking about the nettle soups or pestos that he now prepares at home.
How does a day of wild cooking take place?
Guided picking walk, then cooking workshop and shared meal.
What is the price of a workshop with Séverine Pioffet?
His course lasts almost ten hours and costs 65 euros.
Can we cook wild plants without professional support?
Books or online courses help, but starting with an herbalist is the safest.
