Spring brings with it a wonderful array of seasonal foods to excite the palate. So why eat food when it’s in season?
Quite simply, because it tastes better! Like me, I’m sure you’ve found there’s a world of difference between the flavour of sun-drenched Mediterranean tomatoes and those grown in a hothouse in Northern Europe, just to give one example.
Spring is lambing season and I always look forward to that first immensely satisfying roast lamb dish (served pink, of course!) For cheese lovers, now is the time to enjoy mountain goats cheese or brie and don’t miss the chance to pair your cheeses with fine dessert wines to truly release all the flavours. And for the perfect spring dessert, nothing can beat a chocolate treat, such as a light chocolate sponge or airy mousse.
As there’s still a chill in the air, French chardons are the ultimate springtime pick-me-up. The very best chardons are made with pure chocolate and eau de vie, or ‘water of life’; there’s no crystallised sugar coating to impair the experience. These brightly coloured chocolates perfectly match the colours of spring and I always recommend you eat each chardon whole in one delicious mouthful for maximum enjoyment!
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