My February column for French Property News
Besides olive oil, butter, garlic and fleur de sel, lemons are one of the most indispensable ingredients in my cooking. In fact, I feel slightly anxious if I don’t have a bowl of lemons on my kitchen counter. Their tart juice is squeezed into vinaigrettes, marinades and sauces, their aromatic zest adds flavour to bakes and vegetables, and I even preserve them to make authentic chicken tagines and other Middle Eastern dishes. While some ladies swoon with delight when they see a Tiffany’s box, I seem to have that with swanky food items, and gourmet lemons are no exception. I thought I had struck gold when I discovered Sorrento lemons, but my first taste of lemons from Menton certainly left me hungry for more.
Read the full column, published in the February 2022 issue of French Property News here: lemons