Between the usual days where
thick crowd covering sky of London, although not many, we started to have days
with clear, blue sky. Daffodils in Berkeley Square began to bear buds and
blooming of crocuses and lilies can be already seen in places. 
While the variety of games
available gradually becoming limited due to prohibition on hunting, woodcock
has arrived from Cornwall. This rare breed of bird, with deliciously pronounced
flavour and guts perfect for creating sauce, is also going into the season of
prohibition shortly. This will probably be the last we have the pleasure of
serving until it becomes available again next year.
Also humongous lobster arrived
from the fisherman I visited in autumn. It weighs astonishing 5kg, and even a
single claw seems to be enough to fill up one’s appetite.
Continuing from last year, the
executive chefs from every London-based restaurant of MARC had gathered at
Cassis Bistro in South Kensington to host a special dinner event, featuring 20
kg worth of Périgord truffle. As I
enjoyed the remarkable aroma fill the entire restaurant, I also felt the season
of this culinary treasure coming to its climax.
Soon
we will be receiving specialty ingredients of spring. I wonder about the
encounters of tastes that await me this year.
一日中雲に覆われるロンドンの空にも、ほんの時々ではありますが青空が見える日が出てきました。公園の水仙もつぼみが膨らみ、クロッカスや鈴蘭がところどころで咲いています。
ジビエも少しずつ種類が減りましたが、禁猟間直のベカスがコーンウォールの猟師から届きました。旨味が強く、内臓を使ったソースがとても美味しい貴重な鳥ですが、来年まで見納めです。
春に訪れた漁師から、巨大なロブスターも届きました。重さが約５ｋｇあり、一つの爪だけでもおなかいっぱいになりそうです。
今年も去年に引き続き、Marcレストラン全店舗のシェフが集まり、ペリゴールのトリュフを２０ｋｇも使って特別ディナーが開催されました。レストラン全体がトリュフの香に包まれた至福のひと時でしたが、その季節もそろそろ終盤です。
もうすぐ春の材料が届き始める頃。今年はどんな出会いがあるか楽しみです
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