Crackers, verbena mayonnaise, broccoli and flowers

Recipe by Florent Ladeyn – Chef of the Auberge du Vert Mont, the Bloempot and the Bierbuik-Bloemeke


For 4 persons

  • 100 g melted butter
  • 80 g organic wheat flour
  • 20 g organic durum or rye flour
  • 10 g liquid rye sourdough
  • 100 g egg whites
  • Flower of salt
  • Sunflower seeds
  • 100g sunflower oil
  • 20 g verbena leaves
  • 1 egg yolk
  • A few heads of broccoli
  • 20g milk kefir or yoghurt substitute
  • Wisteria flowers, Oxalis, Hemerocallis flowers


The crackers

Mix all the ingredients in a mixer. Chill for two hours. Spread the mixture on a baking tray covered with a baking sheet.
Cut into rectangles, season with fleur de sel and sprinkle with sunflower seeds.
Bake in the oven at 160°C for 15 minutes.


To make the verbena oil, blend the sunflower oil with the verbena leaves for 5 minutes. Set aside.
Whisk the oil with the egg yolk and salt.


Cook the tops of the broccoli over a wood fire.


Remove the crackers from the oven and sprinkle with a few dots of verbena mayonnaise and a few dots of milk kefir or yoghurt. Add the broccoli and the various flowers.