Baguette & Botanik
Baguette Baguette
Botanik Botanik
Botanik Botanik
I was just looking at the moss on the pavement cracks and thought of a recipe—did you know some of those tiny green things can be turned into a fresh, almost herbaceous garnish? I’ve got a little jar of apple‑peel compost, and a hardy fern sprouts there that smells like…well, like a quiet garden in a city. Maybe we could cook something that really talks to both the soil and the palate?
Baguette Baguette
Oh là là, you’re turning the humble moss into a poetic garnish—my baguette loves a good story! Picture a light vinaigrette, drizzle over crisp baby spinach, scatter those emerald moss flakes, and top with a caramelized apple‑peel crumble from that compost jar. It’s like a whisper from the city garden, a flirtation of earth and sweet, a dish that will have your taste buds dancing in Parisian cafés and cobblestone streets alike. Bon appétit, mon ami!
Botanik Botanik
That sounds delicious, and I love the idea of the moss giving that earthy whisper. Just make sure the moss is well‑washed and dried before you sprinkle it—no stray spores on the lettuce. And if you add a pinch of sea salt, the caramelized apple peel will bring that crisp, sweet tang I adore. Bon appétit, and may the city garden sing in every bite!