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.
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
Take a moment to picture the scene. You’re sipping a glass of ruby-red wine on a sun-drenched terrace, overlooking the rolling hills of Tuscany. Below you, the city of Florence stretches out like a tapestry, its iconic Duomo and terracotta rooftops bathed in golden light. A gentle breeze carries the scent of wildflowers and ripe grapes, and the distant hum of the city.
The combination of tradition and the joy of experimentation makes the Berlin gastronomy scene a hotspot for connoisseurs.
Renowned travel journalist and food expert, Andrea Schulte-Peevers, with bylines in Lonely Planet, National Geographic, and the BBC, reveals her top restaurants.
From classic to avant-garde, the city promises a diverse culinary journey – explore her recommended eateries near Hotel de Rome.
