Borage

The blue star of the kitchen garden. The borage flower strikes with its surprisingly iodized and marine taste, strongly reminiscent of oysters or fresh cucumber (due to the nonadienal molecule). This herb is a tool for gustatory trompe l'oeil for the chef. Its pure electric blue corolla, rich in anthocyanins, oxidizes very quickly in heat. It is used exclusively raw to garnish scallop crudos, reinforcing marine sapidity while bringing absolute visual elegance.