Spring’s arrival rewards our patience with a succession of precious ingredients. Tender young greens and vegetables redolent with the aroma of the moist, warming earth encourage us to lighten our cooking methods to best experience their delicate flavors.
Lightly dressed salads, poached vegetables in marinades and quickly cooked main courses, showcase artichokes, asparagus, mache, dandelions, tender young peas, radishes and innumerable other early greens.
We celebrate nature’s reawakening with firm and flaky halibut, herbaceous new lamb, briny oysters, succulent rabbit and precious morels. The flavors of our pastries and sweets brighten with the tartness of rhubarb and the earliest of fragrant and fragile local strawberries.
The flavors of our pastries and sweets brighten with the tartness of rhubarb and the earliest of fragrant and fragile local strawberries. As the days lengthen and the soil warms, each week ushers the arrival of yet another culinary gem. With all of nature before us, it is the season to rejoice.