SPRING 2014 - SEASONAL GUIDE - MEAT

This Spring the following Meats are in season.
In season produce perfectly delivers maximum FLAVOUR and TEXTURE to your guests dining experience.

• Hare
• Rabbit

• Wood Pigeon

• Lamb
• Poussin

GAME continues to be on trend in luxury food markets, particularly Rabbit and Pigeon are being used as exciting new protein sources.

SOUS VIDE cooking techniques continue to be popular, though finicky!

• SLOW-COOKED SHOULDER OF LAMB with fennel and marsala.
  Recipe from "Delicious Magazine".
• ROASTED WILD RABBIT and Bacon with Lemon, Thyme and Parsley Stuffing. 
  Recipe from "DeliaOnline.com".
• WOOD PIGEON with "Poche Roti" Poached Figs, Couscous, Beets and Natural Jus.
  Recipe by Chef Josiah Citrin of Mélisse. 
• ROAST BEST END OF LAMB glazed with Garlic, White Miso and Sugar, and side of Eggplant caviar.
  Recipe from Chef Soren Lascelles on "finedininglovers.com".

SuperYacht Chefs require the highest quality produce all year round, regardless of season or location.

Penum consistently deliver quality produce directly from local wholesale markets, and import them when necessary to achieve year round seasonality.

Contact us and discover how we can help you with your SuperYacht and Villa Provisioning. Our phone number: +33 975 18 47 24.

We LOVE food and would love to hear from you.