Well-established global food import and export links mean that chefs are forgetting about seasonal produce, said Laurent André, chef des cuisines at Le Royal Monceau in Raffles, Paris.
“Today it is too easy to have all kinds of produce anywhere,” said André. “Produce can be in Australia today and it will arrive in France tomorrow. This is the big problem, because a lot of people don’t understand what is seasonal produce anymore.”
André’s policy in his Parisian restaurant is to ensure seasonal produce by working to four distinct seasonal menus. His colleague in Dubai, executive chef Andrew Whiffen, maintains a similar approach in Raffles Dubai restaurant, Fire and Ice, which holds seasonal ingredient specials every month.
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“You might be able to source melons in January and strawberries all year round, but where is the flavour?” added André.
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