One of the fun aspects of French cuisine is its insistence on seasonality. So it's strictly asparagus in May, melons in July. Even things like cheeses and meats have a certain seasonality, and although are available all year, are considered to have seasonal peaks when they are best to eat. And trust us, it is worth waiting for fresh ingredients to be at their peak. It's one of the many things you will learn when you tour with us -- what is good today, and what you should choose off the menu or at the market, based on the season and our regular discussions with our local producers. The photo shows melons at a village market, grown by our favourite producer and sold direct to the public by them. Trust us, these are the best melons you will ever taste!
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