Products according to season:
- Wild garlic pesto, daffodil jam, alpine dock jam, fireweed jam, red elderberry jam, gentian delight, dandelion jelly, moschata jam, wild thyme delight...
- aromatic sugar: bilberry, apple, woodruff, sweet clover...
- bud: Ours'chon (wild garlic bud in vinegar), Epicea'chon (spruce bud in gherkin)...
- others: aromatic salt, basil oil, dandelion honeydew, Epin'aigre vinegar (fir, juniper berry, sage, yarrow)...

In Chamrousse, Cécile Masson began developing recipes based on wild plants from our mountains many years ago, in a bid to become self-sufficient in the face of large-scale consumerism (which distorts the taste of food).
Passionate about reading the history of the Dauphiné region and the traditional eating habits of the Middle Ages, she drew inspiration from the recipes of the time and adapted them.
The experience she has accumulated in this process is at the service of the one fundamental element: TASTE.
The success of our recipes with our table d'hôte clientele led to the creation of our line of authentic products.
From that moment on, La Prairie dans l'Assiette was born.

Today, the transmission of know-how is at the heart of our daily work, as we have decided to perpetuate and sublimate this profession, a story handed down from mother to daughter.
Aromatic salts, pestos, delicacies, flower confits, buds in vinegar, flavored oils and syrups... our mountain flowers will delight your taste buds!
Our wild plant raw materials are carefully hand-picked.
All the other raw materials used in our products are bio-sourced, eco-responsible and sourced locally.

Our products are on sale at l'Étape du Fanfoué - chambres d'hôtes, in some shops in Chamrousse 1650 - Recoin, or at the local craftsmen's and producers' market in season.
Visit our online store on La Prairie dans l'Assiette's Facebook page and place your order via Messenger!

Member of the Chamrousse LACIM association (Les Artisans Créateurs Investis en Montagne).