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.