Seasonal Guide with Four Seasons: Winter
We’re kicking off a new guide to the seasons with our friends in the Cotswolds, Four Seasons. We enjoyed a great day with chef Daniel Galmiche and some exceptional produce. Here’s what chef proposed!
Follow the seasons
“It’s so important to actually follow seasons,” chef Daniel explained. “There is a good reason for this and in France, Spain & Italy it is all taken for granted and chefs learn these lessons at an early age.
“When you buy a fruit or a vegetable in season it is at its best, its freshest and its cheapest because it is in abundance. This is the best time to use an ingredient. It holds its best amount of nutrition. Everything about it is perfect. It has been grown locally to where you are in perfect conditions. When you buy an ingredient out of season it has often been grown for that purpose in a country that is far away and does not have ideal growing conditions for that ingredient. Consequently, it is more expensive and less ideal from a nutrition point of view.”
So, it’s really important to plan for the seasons. Plus, you get to work with amazing produce.
I’m excited at the moment by British leeks. Of course we have them in France, too. There is so much you can do with them like young leeks in a vinaigrette. Or roast leeks with a dressing of almond. Leeks go beautifully with eggs, too in a tart or quiche. But don’t forget about the classic soup with potato. And use the green part for colour – the secret to this is to blanch them to retain colour and goodness and add them to the soup when its time to blend. Leeks are fantastic with roast pork.
These are a French variety and very popular with chefs. They have a nutty taste and a yellows skin. They are a classic potato for boiling, roasting and sautée. I love to combine them with leeks.
These are long, orange carrots that have been grown in sand in places like Brittany. They have less moisture and more flavour than regular carrots. Great for carrot soup with cumin or even juiced.
Cima de Rapa
This is known as turnip tops and is a cousin of sprouting broccoli. It’s extremely good for you and the Italians love it. It pairs very well with leeks and pork but also with lamb.
Look out for these as well: Waxy pears, blood oranges, purple artichokes, Italian squash
Daniel Galmiche talked to Alicia Kember. Thanks to Franco and the team at Four Seasons.
Visit Four Seasons website HERE