2024-03-24 09:16:35
This week we crossed the spring date on the calendar. A season, in general, very popular with chefs.
Published on 03/24/2024 10:16
Reading time: 3 min
Green beans are one of the first green vegetables that we enjoy cooking fresh in spring. (PIERRE GINET-DRIN / AFP)
Spring entered the calendar on March 20. It’s the season of renewal, for nature, but also for chefs, who are already looking ahead to the sunniest months of the year. Green vegetables are starting to come back in force, we forget the hearty dishes of winter, and we enjoy a light both in the sky and on our plates. This is what chef Thierry Marx essentially remembers:
“It’s renewal, we see the leaves, the buds, and above all the light. Finally coming out of the tunnel of winter, that’s extremely inspiring for every cook. What a joy to find ourselves with magnificent products and baskets filled with plants and fruits!”
Getting back into the kitchen
Beyond the regeneration of nature, the very idea of returning to thinning and freshness suggests a lighter cuisine. No more dishes that warm and reassure, forget starchy foods and slow-cooked meats, we prefer salads and simple dishes. Spring is also a good opportunity to get back into the kitchen for those who have lost the habit a little. “We are outside more, we breathe, all the senses start to function once more, constate Thierry Marx. The aromas and flowers bring us with a lot of poetry to make us want to eat well.”
A little wink: it’s also spring for our chef’s new restaurant, which remains starred. After only a few months of opening, Onor – where Thierry Marx has set up shop with his executive chef Ricardo Da Silva – obtained its first Michelin star this week. He also already sports 3 Gault & Millau hats.
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