Consuelo's cuisine blends two rhythms. The first is from her childhood in Armenia: the comal (clay griddle) heating at dawn, pupusas for breakfast and dinner, tropical fruit refrescos to beat the heat, and the sweet afternoon merienda with coffee. The second is the one she adopts in Paris and then Provence: long, convivial dinners, a stew that waits for guests, wine that loosens tongues until dawn. Her meals merge these two worlds: corn and loroco flowers on one side, daube and wine on the other.

A green floral bud with a vegetal and slightly umami flavor, loroco perfumes pupusas and embodies Salvadoran cuisine. A nice touch: Consuelo, who inspired the Little Prince's Rose, literally cooked a flower.