A Sensory Journey to Rebirth
Spring arrives, bringing an explosion of colours, aromas, and flavours that awaken our senses after
the grey months of winter. Each year, nature gifts us with new seasonal ingredients that invite us to experiment and rediscover unexpected combinations. During this season, culinary curiosity and the desire to explore take centre stage, leading us to uncover the potential of vibrant and innovative ingredients.
Spring on the Palate
The flavours of spring are fresh, floral, and citrusy, evoking a feeling of lightness and renewal.
Among the ingredients that stand out this season, I would like to highlight two that are gaining
attention for their versatility and ability to transform dishes and beverages: lychee and sudachi. With its floral sweetness and refreshing touch, Lychee pairs beautifully with springtime floral flavours such as rose, jasmine, hibiscus, and cherry blossom. Its juicy texture can be explored in many ways, from creamy desserts to delicate confections and innovative drinks.
Sudachi, a Japanese citrus fruit still relatively unknown outside of Asia, is beginning to gain
recognition in haute cuisine. Its acidic and slightly spicy flavour is reminiscent of yuzu but has
a unique intensity that pairs well with herbs like basil, cardamom, and cumin. Perfect for adding
freshness to desserts, appetisers, and sweet-and-sour sauces, sudachi embodies the vibrant energy
of spring.
Awakened Senses: Colours, Aromas, and Music
Spring is not just a change in scenery or food, it also influences our senses. The explosion of vibrant colours affects our mood, bringing feelings of joy and optimism. The fragrance of flowers in the air transports us to a state of renewal and well-being. Music, in turn, becomes lighter and more uplifting, accompanying the renewed energy of the season.
In my patisserie, I strive to translate this sensory experience into my creations, using floral essential oils and combining seasonal fruits in ways that capture the essence of spring. The possibilities are endless: hibiscus and lychee macarons, sudachi tarts with toasted meringue, or even a cake infused with orange blossom essence. These combinations not only delight the palate but also evoke memories and emotions tied to life’s blossoming.
Rediscovering Joy and the Pleasure of Experimentation
Spring invites us to step out of our comfort zones and embrace new experiences. The search for
uncommon flavours and unexpected combinations reflects a growing desire for discovery and sensory
stimulation. The world is open to experimentation, daring, and reinvention. Whether through gastronomy, music, or the vibrant colours around us, spring is a reminder that we are in a constant state of renewal. Just as nature blooms, we too can allow ourselves to flourish, explore new horizons, and embrace the joy of novelty.
So, why not welcome spring with a new flavour, a new colour, and a new melody? The invitation is
open. Take this season as an opportunity to feel, savour, and celebrate.
