Fresh summer produce is so fun to experiment with, and edible flowers add a pop of color and pizazz! One of my favorite chefs in the world is French chef Alain Passard. His story is amazing, if you have time watch the episode on him on Netflix’s Chef’s Table I highly recommend it. I am so inspired by him. He has a deep love and appreciation for the earth, for the soil that vegetables grow in and how different the minerals in the soil make the produce taste. His 3 Michelin Star restaurant in Paris, L’Arpege, should be on everyone’s bucket list – it’s a gastronomic experience. His food is art and a journey of flavors like no other. He went from a classic French chef of meat after meat after meat, then revolutionized his restaurant to gain his 3 stars again for a predominantly vegetarian menu. Vegetables are the star of his show, I’ve never tasted anything like it.
You can experience with produce, I used arugula, radish, watermelon radish, cucumbers, baby heirloom tomatoes, chives and of course, the flowers. Drizzled with some good quality olive oil and balsamic.
Enjoy!
