GIVERNY: Monet's Garden

I love the idea of garnishing food with freshly grown herbs from the garden. Whether it's basil, terragon or curry leaves, it feels so natural. I imagine we've been doing this from the very beginning. It's basic instinct: if it smells good, eat it. I found having a salad sprinkled with flowers thoroughly refreshing. Salade Monet was the sole dish that redeemed the mediocre, i'm-relying-on-the-naivete-of-tourists menu at one of the few restaurants at Monet's Garden.  

Salade Monet: mixed salad, old style tomatoes, mixed flowers: borage, pansy and nasturtium, mixed herbs (chive, chervil, parsley, tarragon, pesto) 

I snapped this while on a 5km trek from Monet's Garden to the train station that would take us back to Paris