Chef on Location opening season: Embracing the Heat of the Summer
Back in June we kicked off with private dining experiences on the Cote d'Azur. It was a great adventure. We had to discover more or less everything on the job. What a dynamic and we have learned a lot in no time. It was a hot summer!
Our medieval house in Tourrettes sur Loup village, tucked away in a narrow street, became the epicenter of our cooking escapades, the mise en place. The summer heat on the Côte d'Azur is an element to seriously take into account. We had difficulty controlling the temperature of the refrigerator. Our medieval kitchen presented us with an intriguing puzzle: how to maintain the coolness essential to our fresh produce when the summer sun shines mercilessly. We had to be inventive to keep the fresh products cool. When shopping, during transport, in our kitchen and in the villas.
Speaking of ingredients, while the south of France boasts an impressive array of fresh produce, the intense heat isn’t always favorable. The search for certain herbs or delicate ingredients in the blistering summer heat becomes a quest. The elusive estragon, for instance, becomes a culinary treasure beyond reach. Navigating these challenges demanded flexibility and boundless creativity to ensure each dish retained its intended essence.
It's not just about the food, it's merely about the guests. We hosted many different nationalities and groups. Musicians, athletes, families, friends and travelers. We now think back to all the special moments and conversations.
A private dinner is about the full experience, it goes beyond just serving good food. For a short time you are very close, fully connected. We did not realize this beforehand.
Looking ahead, the anticipation for the coming season seems like a blank canvas waiting for the creative energy. The drive to serve more guests and further challenge the boundaries by embracing this region's offerings fuels our excitement. Each dish will be an ode to the rich taste palette that the Provence has to offer.
The next chapter of Chef on Location beckons with the promise of new encounters, unforeseen challenges and culinary delights waiting to be unraveled. The stage is set, the ingredients are ready, and our hearts are buzzing with eagerness to write another season of culinary heights.
We are really looking forward to starting the new season. Putting together new menus, finding the best ingredients, discovering new flavors, cooking super delicious food, pushing boundaries and offering top experiences to our guests. Who will we all meet? Will the dishes score as well again? What are we all going to run into?
In the next post we map all the components that influence a successful private dinner. The most important take-outs for success and happy faces.
Bon appétit!