CulinArt 1862 – A Blooming Feast: Celebrating Sustainability with Local Edible Flowers

In a unique collaboration, CulinArt 1862 has joined forces with the Institut Disciples Escoffier and local hydroponic farm Hydrogro to present the "IDE Sustainable Local Edible Flower Feast". This initiative highlights edible flowers, vine-ripened cherry tomatoes, heirloom tomato varieties, and other distinctive fresh produce, merging gourmet dining with eco-conscious practices.

CulinArt 1862 hosted an exceptional six-course French dinner centred around local edible flowers, blending sustainability with culinary artistry. Executive Chef Shine Chiu and alumni of the Institut Disciples Escoffier collaborated to deliver this memorable dining experience.

The team worked in harmony, driven by a shared passion for sustainable cuisine. The evening began with an introduction by Hydrogro, where guests sampled an array of edible flowers in canapés. The surprising sweet, sour, numbing, and spicy notes of the flowers delighted attendees, challenging their preconceptions of floral ingredients. Subsequent dishes transformed these flowers into culinary art, showcasing the versatility of local produce. Each course offered a unique and captivating flavour, leaving guests in awe.

The restaurant’s commitment to sustainability didn’t end with this unique feast. The success of the event has inspired a lasting green initiative: CulinArt 1862 now continues to cultivate a selection of local edible flowers within the restaurant itself. These freshly picked blooms are thoughtfully incorporated into the regular menu, ensuring that the journey of sustainable gastronomy continues to thrive and delight diners with every dish.