From the farm to the kitchen, Jardin de Mimosa flowers brighten up plates with beautiful colors and give them unexpected flavors. Cultivated in the traditional way, with strict respect for standards and quality, these flowers seduce chefs and gourmets alike. ZAK
Even before the first rays of sunshine appear, the small team is already in the Hermitage or Curepipe show gardens picking. “The flowers are picked by hand. We then transport them quickly to our customers, who receive them very fresh and in perfect condition”, explains Emily Yue Sik Kin. The woman behind the project has always had a passion for flowers. It was during her travels and visits to the restaurant that she learned to use them in a different way. “Five years ago, I discovered edible flowers and decided to develop this concept in Mauritius,” she explains. Begonia, rose and many other plants have been part of the bouquet offered to customers for the past five years.
Le Jardin de Mimosa quickly made a name for itself among chefs specializing in gourmet cuisine, who incorporated these flavors into their creations, as well as pastry chefs, who now use them in cakes and desserts. “For some time now, we’ve also been offering microgreens, which bring freshness and originality to salads. Wasabi leaves, Honny Cress and other sprouts offer unexpected sensations and aromas to those who discover them in the mouth. A range of dehydrated fruits is also available, presented in boxes that include flowers. As it continues to expand and broaden its range, Le Jardin de Mimosa is keen to preserve its artisanal character and ensure that its production is respectful of nature.
Contact: 5802 7692
Email: mimosa.ysk414@gmail.com
