There are aromas that announce a season even before the calendar changes. The first strawberries of spring. Ripe figs at the end of summer. Mushrooms when the first rainy days arrive. Or the scent of freshly cut herbs that accompanies so many meals in the open air.
Perhaps that is why some flavours stay with us for so long. Not only because they are extraordinary, but because they appear for a brief moment and then vanish until the following season. In a world where almost everything is available all year round, nature continues to remind us that every ingredient has its moment. And perhaps therein lies much of its magic.
Nature continues to set the pace
Each season offers different conditions of light, temperature and humidity. This balance directly influences the growth, aroma, texture and ripening of food. Nature has never concerned itself with commercial calendars.
Cooking begins long before you light the hob
Choosing a good ingredient has always been the first step in any form of cooking. When an ingredient is at its very best, it needs very little to express its full potential. Creativity is not at odds with respect for the produce.
Waiting is also part of the pleasure
When an ingredient only appears for a few weeks, we learn to value it differently. We anticipate it, we savour it and we know it will return. The seasons turn cooking into an ever-changing experience.
A cuisine that evolves with the landscape
The finest kitchens rarely try to impose a rhythm upon nature. They prefer to listen to it. Each season brings new ingredients, new colours and new combinations.
Closing
The seasons do not only change the landscape. They also change the way we remember flavours.
