{"id":38669,"date":"2026-03-16T09:00:27","date_gmt":"2026-03-16T05:00:27","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=38669"},"modified":"2026-04-03T09:00:27","modified_gmt":"2026-04-03T05:00:27","slug":"flowers-that-delight-the-plate","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/flowers-that-delight-the-plate\/","title":{"rendered":"Flowers that delight the plate"},"content":{"rendered":"<p class=\"p1\"><b>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. <\/b> <em><span class=\"s1\">ZAK<\/span><\/em><\/p>\n<p class=\"p1\">Even before the first rays of sunshine appear, the small team is already in the Hermitage or Curepipe show gardens picking. &#8220;The flowers are picked by hand. We then transport them quickly to our customers, who receive them very fresh and in perfect condition&#8221;, explains Emily Yue Sik Kin. The <span class=\"s1\">woman <\/span>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. &#8220;Five years ago, I discovered edible flowers and decided to develop this concept in Mauritius,&#8221; she explains. Begonia, rose and many other plants have been part of the bouquet offered to customers for the past five years.     <\/p>\n<p class=\"p1\">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 <span class=\"s1\">as pastry chefs, who now use them in cakes and desserts<\/span>. &#8220;For some time now, we&#8217;ve also been offering <span class=\"s1\">microgreens<\/span>, which bring freshness and originality to salads. Wasabi leaves, <span class=\"s1\">Honny Cress<\/span> and other <span class=\"s1\">sprouts <\/span>offer <span class=\"s1\">unexpected <\/span>sensations and <span class=\"s1\">aromas <\/span>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.   <\/p>\n<p class=\"p1\">Contact: 5802 7692<br \/>\nEmail: mimosa.ysk414@gmail.com<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-38561\" src=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1441\" srcset=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-scaled.jpg 2560w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-300x169.jpg 300w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-1024x576.jpg 1024w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-1536x864.jpg 1536w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-2048x1153.jpg 2048w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-746x420.jpg 746w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-696x392.jpg 696w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-1068x601.jpg 1068w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-1920x1080.jpg 1920w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-500x281.jpg 500w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R3-300x169@2x.jpg 600w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-38560\" src=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2.jpg\" alt=\"\" width=\"1200\" height=\"1270\" srcset=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2.jpg 1200w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-283x300.jpg 283w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-968x1024.jpg 968w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-397x420.jpg 397w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-696x737.jpg 696w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-1068x1130.jpg 1068w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-472x500.jpg 472w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R2-283x300@2x.jpg 566w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-38562\" src=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-scaled.jpg\" alt=\"\" width=\"2560\" height=\"2528\" srcset=\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-scaled.jpg 2560w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-300x296.jpg 300w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-1024x1011.jpg 1024w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-1536x1517.jpg 1536w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-2048x2023.jpg 2048w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-425x420.jpg 425w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-696x687.jpg 696w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-1068x1055.jpg 1068w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-1920x1896.jpg 1920w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-500x494.jpg 500w, https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/P.R8-300x296@2x.jpg 600w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":31,"featured_media":38670,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1856,1871],"tags":[],"class_list":{"0":"post-38669","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-carnet-gourmand","8":"category-exceptional-and-local-products"},"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/38669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/comments?post=38669"}],"version-history":[{"count":0,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/38669\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media\/38670"}],"wp:attachment":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media?parent=38669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/categories?post=38669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/tags?post=38669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}