Next-generation vertical farm & lab for innovative chefs
Greeneration Microgreens and Edible Flowers
Elevating Cuisine with Local Ingredients, Microgreens, and Edible Flowers
Discover how chefs can use microgreens and edible flowers from Greeneration Farm. Create unique, sustainable dishes that reflect the essence of local Emirati cuisine in Dubai.
Thanks to Chef Vincent Caudet for the interview he gave Greeneration!
Thanks to Chef Vincent Caudet for the interview he gave Greeneration!
Chef Vincent is a talented chef who’s fallen in love with Greeneration's microgreens and edible flowers, using them to take his dishes to the next level. From his roots in France to his life in Dubai, his journey is all about passion, dedication, and a strong bond with nature. Today, he’s all about creating unforgettable dining experiences that combine global flavors with local, sustainable ingredients.
My culinary journey has been driven by a love for nature, the rhythm of the seasons, and my desire to create.
Greeneration: Hi! We are delighted to be able to sit down for a talk with you, Chef. Please introduce yourself and tell us more about your role at the restaurant. What was the journey that took you to the current position?
Chef Vincent: My name is Vincent, and I graduated with a Baccalaureate in Hospitality and Catering, cooking option. I’m an epicurean, passionate about local produce and French gastronomy. I worked for five years in major establishments in France under renowned chefs such as Paul Bocuse, Alain Ducasse, and Joël Robuchon.
My culinary journey has been driven by a love for nature, the rhythm of the seasons, and my desire to create. As a child, I was immersed in the world of farming through my family, learning to respect the land. This foundation, coupled with my culinary training, shaped my approach to food. After traveling internationally and opening my own restaurant, I found myself in Dubai, where I’ve worked for the past three years as a private chef, catering to VIPs and corporate clients.
Chef Vincent: My name is Vincent, and I graduated with a Baccalaureate in Hospitality and Catering, cooking option. I’m an epicurean, passionate about local produce and French gastronomy. I worked for five years in major establishments in France under renowned chefs such as Paul Bocuse, Alain Ducasse, and Joël Robuchon.
My culinary journey has been driven by a love for nature, the rhythm of the seasons, and my desire to create. As a child, I was immersed in the world of farming through my family, learning to respect the land. This foundation, coupled with my culinary training, shaped my approach to food. After traveling internationally and opening my own restaurant, I found myself in Dubai, where I’ve worked for the past three years as a private chef, catering to VIPs and corporate clients.
My focus is on harmony of flavors, where every ingredient plays a crucial role.
Greeneration: Describe the concept of your restaurant and the type of cuisine you specialize in. What’s the central idea behind your menu?
Chef Vincent: I consider myself an intuitive chef, guided by my senses and emotions.
I create personalized menus that reflect the essence of my guests' expectations.
My focus is on harmony of flavors, where every ingredient plays a crucial role.
The central idea behind my menu is to offer a gourmet experience tailored to the individual, using the freshest and most vibrant ingredients available.
Chef Vincent: I consider myself an intuitive chef, guided by my senses and emotions.
I create personalized menus that reflect the essence of my guests' expectations.
My focus is on harmony of flavors, where every ingredient plays a crucial role.
The central idea behind my menu is to offer a gourmet experience tailored to the individual, using the freshest and most vibrant ingredients available.
Chef Marc Veyrat. Source: Reporteur Gourmet
Greeneration: What are your main influences when working with microgreens and edible flowers?
Chef Vincent: Chef Marc Veyrat has been a major influence in my career, particularly his sensitivity to wild plants and herbs. He was one of the first to bring attention to the natural flavors of the mountains. My vegan repertoire is also inspired by chefs like Claire Vallée, the first vegan Michelin-starred chef, who emphasizes responsible gastronomy and protecting biodiversity. These influences push me to explore how microgreens and edible flowers can add depth and complexity to dishes.
Chef Vincent: Chef Marc Veyrat has been a major influence in my career, particularly his sensitivity to wild plants and herbs. He was one of the first to bring attention to the natural flavors of the mountains. My vegan repertoire is also inspired by chefs like Claire Vallée, the first vegan Michelin-starred chef, who emphasizes responsible gastronomy and protecting biodiversity. These influences push me to explore how microgreens and edible flowers can add depth and complexity to dishes.
They add texture, flavor, volume, and color.
Greeneration: What initially attracted you to our edible flowers and microgreens? Why did you decide to add them to your dishes?
Chef Vincent: Microgreens and edible flowers are an integral part of my cuisine now. They add texture, flavor, volume, and color. Each microgreen has its own unique characteristics—some are sour, others sweet or bitter. By understanding these flavors, I can use them to balance and enhance the overall taste of my dishes. They also bring a modern look to the plate, which is important in fine dining.
Chef Vincent: Microgreens and edible flowers are an integral part of my cuisine now. They add texture, flavor, volume, and color. Each microgreen has its own unique characteristics—some are sour, others sweet or bitter. By understanding these flavors, I can use them to balance and enhance the overall taste of my dishes. They also bring a modern look to the plate, which is important in fine dining.
My culinary journey has been driven by a love for nature, the rhythm of the seasons, and my desire to create.
Greeneration: Do customers ever notice and comment on the use of edible flowers and microgreens in their meals? What impression does it create on them?
Chef Vincent: Yes, customers often notice and comment on the use of edible flowers and microgreens.
They are usually very curious, and I take time to explain the importance of these ingredients. They aren’t just for decoration—they play a key role in balancing the flavors of the dish. The feedback is always positive, and it creates a lasting impression on guests.
For desserts, I use Nasturtium, Viola, Marigold flowers to add a sweet and crunchy element
Greeneration: Can you talk us through specific dishes on your menu where Greeneration greens play a key role?
Chef Vincent:
Absolutely. For example, the Oxalis leaf, with its lively and acidic taste, is the perfect pairing for seafood dishes like scallops or oysters. Another example is the Coriander shoots that I use in my “Terre-Sea Ravioli with Lobster Bisque.”
For desserts, I use Nasturtium, Viola, Marigold flowers to add a sweet and crunchy element. And the Begonia flower, with its more acidic flavor, complements richer desserts like my Praline Pecan Macaron with Lemon Cream.
Chef Vincent:
Absolutely. For example, the Oxalis leaf, with its lively and acidic taste, is the perfect pairing for seafood dishes like scallops or oysters. Another example is the Coriander shoots that I use in my “Terre-Sea Ravioli with Lobster Bisque.”
For desserts, I use Nasturtium, Viola, Marigold flowers to add a sweet and crunchy element. And the Begonia flower, with its more acidic flavor, complements richer desserts like my Praline Pecan Macaron with Lemon Cream.
The diversity and quality of your products are exceptional.
Greeneration: Would you recommend our edible flowers and microgreens to other chefs and restaurateurs? If so, what makes our products stand out?
Chef Vincent: Definitely. The diversity and quality of your products are exceptional. It’s the dedication and care that goes into growing them that makes all the difference.
For any chef looking to elevate their dishes and focus on sustainable, local sourcing, Greeneration’s microgreens and edible flowers are a must.
Chef Vincent: Definitely. The diversity and quality of your products are exceptional. It’s the dedication and care that goes into growing them that makes all the difference.
For any chef looking to elevate their dishes and focus on sustainable, local sourcing, Greeneration’s microgreens and edible flowers are a must.
My culinary journey has been driven by a love for nature, the rhythm of the seasons, and my desire to create.
Greeneration: What advice would you give to chefs looking to build a fantastic career like yours?
Chef Vincent: My advice would be to stay passionate, never stop learning, and always be open to new ideas.
Chef Vincent: My advice would be to stay passionate, never stop learning, and always be open to new ideas.
- Listen to feedback and understand that criticism helps you grow.
- Be mindful of the environmental impact of your work.
- Respect the ingredients, respect the earth, and pass on your knowledge to future generations.