Season on your plate: why it's better to cook now than "the same thing all the time"
Many people think that seasonal cooking is a compromise. I see it quite the opposite: freedom.
When something is at its peak, you need to use fewer tricks. The ingredients carry the dish.
Why I love this season
- taste: more natural, fuller
- price/value: often more favorable, because it is not "travel luxury"
- mood: each season has its own character, and this can be conveyed on the plate
A good menu evokes the season
Tél: Slow, silky, buttery, smoky, rich.
Spring: Fresh, green, crisp, acidic, light.
Summer: sun-ripened, juicy, simple, grilled.
Autumn: earthy, mushroomy, nutty, caramel.
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