Le Mesturet Almanac - Tips from the Chef

This week, we will talk about the little things that can be done to give a summery feel to produce. Summer is the time of big salads, barbecues and sweet-smelling fruit with pits.

We are slowly easing into the season of one of the most aromatic and delicate fruits – the melon. The dilemma of choosing the right melon is going to start in the markets because, as they say, you don’t know it’s good until it’s cut open but you buy it whole.

For this first week, I’ve decided to tell you what might be considered a secret by certain chefs, but which is pretty much a work philosophy for me. I think it will help you to choose what foods and what accompaniments or wine to serve to your guests or friends. I think, actually, that the key word in cooking and entertaining, and so of being sure to please, is consistency.