The debate goes back and forth between traditional or innovative cuisine. One thing is sure, using lavender in your cooking requires a subtle approach which must be dextrously applied.
One recommendation: use only the stemmed flowers of lavender, after having steeped them in milk, in a sugar syrup, in liqueur or in vinegar.

Here's a simple recipe to get started:

Lavender cream:
Brew 5 g of lavender flowers in ½ quart of milk. Add 100 grams of sugar, and bring to a boil, then let cool.
Beat three egg yolks and one egg white together, then pour them into the cooled milk mixture, beating all the time. Fill small baking dishes and bake in a hot water bath. Glaze with acacia honey prior to serving.

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