BRINGING CREATIVE, PLANT-BASED, FLOWER-FORWARD FOOD TO YOUR TABLE.

“The more I learn about edible flowers, the more I feel confident that we have a deep connection to plants and nature if we allow ourselves the time and quiet to accept it.”

By creating truly inspired floral cuisine, Bee has found a way to share her own connection to flowers to enrich and nourish the lives of those around her. Beautiful, healthy, and vibrant food featuring home-grown flowers is so uniquely satisfying - to the body as well as to the spirit.

Every day with flowers, in the garden, in the kitchen.

Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Details: Blackberry, pomegranate, begonia, cornflower petals, pansy, fuchsia blossom #grazingboard #edibleflowers #floracocina #eatflowersbekind

Each week at Flora Kitchenette, we explore global cuisines to prepare a unique meal with sides, desserts, drinks, and sauces.

This week we are celebrating the FLAVOURS OF SENEGAL!

Our menu features YASSA, a richly flavored Senegalese stew. Slowly caramelized onions, mushrooms, eggplant, chile, garlic and ginger simmered in stock and finished with a splash of lime juice. Served with fluffy basmati rice.

Come along, it’s going to be a tasty trip!

Please place your order asap, the button is right below.

Pick up is Thursday and Friday from 12-6pm with possible Saturday delivery to Rigaud and Hudson.

 

JOIN ME AT MY NEXT EVENT…

MY NEXT EVENT
FLAVOURS OF SENEGAL
Apr 3
FLAVOURS OF SENEGAL
BOOK CLUB
Apr 3
BOOK CLUB
CANNING WORKSHOPS
Apr 5
CANNING WORKSHOPS
CANNING WORKSHOPS
Apr 26
CANNING WORKSHOPS
 

 

Opening Hours

Thursdays & Fridays from 12pm-6pm

Find us at 1085 rue Labrosse, St-Eugène, Ontario

 
 

Workshops and Presentations

Here are some of the activities I’m doing right now, book in advance to ensure your spot! If you are interested in having an edible flower presentation for your club (garden, horticulture, book, etc) don’t hesitate to reach out, let’s see if we can make it work! Zoom presentations are also available.

 
 

edible flowers 101

A wonderful and informative presentation on the basics of edible flowers including sourcing, harvesting, preserving and using in recipes for food and drink.

flower salad rolls

Learn how to make these show stopping rolls! Using locally sourced edible flowers we riff off traditional spring rolls to make a delicious meal that’s totally customizable. Included are recipes for 3 different dipping sauces.

Floral cocktails

Level up your cocktail game using edible flowers! Learn about the various ways of incorporating flowers and floral flavours into your favourite drinks, with alcohol or not.

 
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Rose Hibiscus Syrup

2 cups filtered water

2 cups organic sugar

1 cup dried hibiscus blossoms

1/2 cup dried rose petals (or 1 tablespoon rose water)

Boil the water and sugar, stirring to dissolve sugar completely.

Add the hibiscus and allow to simmer for about 5 minutes.

Remove from the heat and add rose petals (if using rose water, wait until the syrup is cool to add it).

Allow to cool completely and strain. Bottle in a clean mason jar and store in the fridge. Best used within one month.

*keep scrolling to find some drink recipes using this syrup!

 
 
 

A few delicious ways to use your Hibiscus Rose Syrup

 
 

Hibiscus rose margarita

1.5 oz. HIBISCUS ROSE SYRUP

2 oz. tequila (or mezcal)

1 oz. orange liqueur

1.6 oz. freshly squeezed lime juice

  1. Prepare a glass by rimming the edge with a cut lime then dip in hibiscus or margarita salt to coat part or all the rim.

  2. Add all ingredients to a cocktail shaker, add ice. Shake about 15 seconds until very cold.

  3. Strain into a cocktail glass filled with fresh ice. Garnish with fresh or dry rose petals, a slice of lime, fresh mint. Cheers!

 

hibiscus rose gin and Tonic

2 oz gin

1.5 oz HIBISCUS ROSE SYRUP

.5 oz lime juice

tonic water

Fill a highball glass ¾ full with ice.

Add gin, syrup, lime and ice to a shaker and shake until very cold.

Strain into prepared highball glass and enjoy!

 

hibiscus rose refresher

1-2 tablespoons HIBISCUS ROSE SYRUP

8 oz sparkling water or Prosecco,

mix the two and enjoy!

 

How to Eat Flowers

 
 

ROSES

Sprinkle rose petals on everything! I absolutely love the delicate floral flavour of rose petals and they are surprisingly versatile in the kitchen and bar.

LAVENDER

With a sweet floral and resiny taste, lavender is easily used in place of rosemary in recipes, making it the ideal gateway flower.

BUTTERFLY PEA

Mildly flavoured but vibrantly coloured, the Butterfly Pea flowers can be used for the therapeutic benefits (of which there are many!) or as a completely natural food dye with an added surprise.

 

Retreat Catering

On location catering and menu creation to enhance the mission of your retreat. Menus that nourish not only the belly, but also the soul.

If you would like customized menus to pamper the participants at your retreats, we can be there where you are to build the most delicious selection while taking all dietary restrictions into consideration. We love a challenge! From freshly baked sour dough made with a 300 year old starter, to fresh floral spring rolls, we would love to delight your gang with our food made with love and flowers!

Event Catering 

Event menus that will elevate your event to new heights featuring Flora Kitchenette’s signature floral accents and locally-sourced ingredients.

We are currently serving areas of Montreal/ Hudson, Quebec and Ottawa/ East Hawkesbury, Ontario so if you are here or in the vicinity, please don’t hesitate to reach out if you have an event you’d like catered.

The Botanica Milk Bar by FLORA KITCHENETTE 

A new decade deserves a new tradition

 
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For your next event, Flora Kitchenette will customize a unique specialty bar with floral infused warm or cold (plant-based) milks to wrap your guests up in a healthy hug of love before they say good night.

As good for your body as for your soul, these plant-based elixirs are based on centuries of tradition using botanicals rich in nutrients and therapeutic benefits.

Share them with the ones you love at your next event.

 Work with Me

 

CATERING

 
 

Roasted beetroot hummus and farm fresh vegetables and edible flowers

GRAZING BOARDS

As gorgeous as they are delicious, grazing boards simplify your life as a host! They elevate any gathering with a spectacular presentation of fresh, local produce and all housemade dips, spreads and crackers.

Carrot lox with beluga lentils on crispy crackers and nasturtium leaves

Cocktail catering

When you want show stopping finger food for you and your guests! Original and delicious, order for a small or large gathering.

Private chef

Have full meals prepared in the comfort of your own home! Service is available and most dietary restrictions will happily be accommodated.

Heirloom carrots glazed with date molasses and urfa biber, dust with local hazelnuts from @meadowlark.rise.farm
Heirloom carrots glazed with date molasses and urfa biber, dust with local hazelnuts from @meadowlark.rise.farm
Fluffy, moist braided sesame loaves with individual roasted beetroot butter boards topped with popped buckwheat and fresh dill fronds. What a lovely way to kick off the Woodland Feast for the chef creations event at the @hudsoncreativehub this week.
Fluffy, moist braided sesame loaves with individual roasted beetroot butter boards topped with popped buckwheat and fresh dill fronds. What a lovely way to kick off the Woodland Feast for the chef creations event at the @hudsoncreativehub this week. #woodlands #hudsonquebec #beetroot #plantbased #bakebread #eatflowersbekind #tastethetrees #florakitchenettw #steugene #easthawkesbury
One of my favourite dishes to date! I’m completely in love with the nasturtiums and how they are thriving in the garden right now, so I layered their beauty and flavour! The gorgeous tomatoes from @parachute_farm had a slow and low olive oil ba
One of my favourite dishes to date! I’m completely in love with the nasturtiums and how they are thriving in the garden right now, so I layered their beauty and flavour! The gorgeous tomatoes from @parachute_farm had a slow and low olive oil bath, others became tomato water that turned into gelée with a blossom tucked right in. Nasturtium leaves were blitzed into a vibrant green oil, a cultured cashew cheese filled the bouncy blossoms. The cherry on the sundae was a crystal clear, tiny bead of ‘dew’ which was actually a sphere of orange blossom water caught in the nook of the nasturtium leaf. Thanks to the @hudsoncreativehub for inviting me to create the meal for this month’s Chef Creations event, I absolutely loved it! Also a quick and heartfelt thanks to @nanthas_kitchen , Ruby, Eddie, and all the lovely volunteers who made it happen. 💕 #eatflowersbekind #florakitchenette #hudsonquebec #nasturtium
It gives me a thrill to grow flowers- to become an active part of the local ecosystem! Over the last few months I’ve created gardens on my land where there was previously only grass (and who needs grass??!). The birds have decided they like it
It gives me a thrill to grow flowers- to become an active part of the local ecosystem! Over the last few months I’ve created gardens on my land where there was previously only grass (and who needs grass??!). The birds have decided they like it here (a hummingbird just flew by as I type this!), the bees are here in numbers, and worms abound. The first 2/3rds of summer has been incredible watching the growth and transformation of the space, I’m excited to see what the autumn season brings. #growflowers #eatflowers #eatflowersbekind #florakitchenette #ontario #easthawkesbury #steugene #zinnia
This morning’s edible flower harvest from just my 2 planters at the front of the shop! It’s incredible to see how quickly an abundance of flowers can be grown.
This morning’s edible flower harvest from just my 2 planters at the front of the shop! It’s incredible to see how quickly an abundance of flowers can be grown.
Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The
Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The shape irregularity, the pop of colour, and the bubbly texture compliment the other components so well. #carrotlox #edibleflowers #floracocina #catering #floralfood #eatflowersbekind #hudsonquebec #appetizers #eatflowers #plantbased
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Heirloom carrots glazed with date molasses and urfa biber, dust with local hazelnuts from @meadowlark.rise.farm Fluffy, moist braided sesame loaves with individual roasted beetroot butter boards topped with popped buckwheat and fresh dill fronds. What a lovely way to kick off the Woodland Feast for the chef creations event at the @hudsoncreativehub this week. One of my favourite dishes to date! I’m completely in love with the nasturtiums and how they are thriving in the garden right now, so I layered their beauty and flavour! The gorgeous tomatoes from @parachute_farm had a slow and low olive oil ba It gives me a thrill to grow flowers- to become an active part of the local ecosystem! Over the last few months I’ve created gardens on my land where there was previously only grass (and who needs grass??!). The birds have decided they like it This morning’s edible flower harvest from just my 2 planters at the front of the shop! It’s incredible to see how quickly an abundance of flowers can be grown. Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind