I adore the spring. I wander neighbourhood markets, always slightly in awe, and am rewarded by a thousand shades of green before my eyes.
Fresh and delicate food and at night you can sleep peacefully and dream.
I also sleep and dream serenely.
Just last night, in a dream, a strange but colourful Easter egg appeared to me.
I awoke and felt that I had to cook something.
It always happens to me. That is how a new dish is born. It starts with an emotion, never the fruits of studying, doodling or sketching but rather an urgency or necessity.
I begin with no idea of what I will create, but I'm sure a dish will come out in the end. My creation will be final and complete - I don't try to fine-tune it, as any doubt can spoil it. You need to find courage in imperfection to protect a newborn creation. I leave the impossible task of perfecting it to the efforts of my successors.
In the fireplace burns a small fire. I would like to roast a small lamb over the embers of the fire, wrapped gently in rosemary, bay leaves, thyme and orange peel – I love the fragrant warmth against my face.
At the market I was fascinated by fresh peas full of infinite sweetness, delightful yet slightly bitter plump fava beans and wild asparagus harvested in the fields by beautiful ladies familiar with the land. I will cook it with garlic and oil in a pan.
Then a flashback: this is what my dream told me last night.
I remember seeing small chocolate eggs beside a small Easter dove (colombe), very sad because she hated the idea of becoming a superfluous sacrifice, an unwanted ending to a hearty meal.
So, I decided that after the lamb, I would make Colombe ice cream made from a mixture of eggs, sugar, milk and fresh cream. I crumbled the Colombe into small pieces, added them to the custard and poured the mixture into an ice cream maker to thicken.
I broke the chocolate eggs and slowly melted them using a Bain-Marie.
On the plate: ice cream, wild strawberries, crumbled meringue and a warm chocolate ribbon.
Spring is a dream.
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…
Along the Mediterranean, food is intrinsic to daily life. Mornings begin with fishermen hauling in their catch, while market stalls brim with sun-ripened produce. Meals unfold slowly, often outdoors, with dishes meant to be shared. No rush, no excess - just ingredients at their peak, prepared simply and enjoyed in good company.
To visit Scotland without sampling its whisky is to miss out on a defining feature of its heritage. From historic distilleries to the contemporary innovators bringing fresh perspectives to the craft, for guests of The Balmoral, the city’s whisky scene is waiting to be explored. Here’s where to start…
