First on the menu is the importance of in-season produce. French cuisine is deeply tied to the seasons, and the country is ripe with fertile landscapes that yield some of the freshest ingredients in the world. Seasonal fruits and veggies usually determine the daily menu, provided by local farmers’ markets that pop up on every corner.
In the spirit of this French tradition, at Orange Beach Concierge, Chef David sources a cornucopia of seasonal fruits and vegetables. In spring, we celebrate with asparagus, radishes, peas, and parsley. Summer heralds the arrival of beets, corn, cucumbers, and fresh herbs. As the leaves turn, autumn brings pumpkins, aubergines, and shallots. Finally, we warm the winter chill with cauliflower, winter squash, and sweet potatoes.