The Legacy of Lidice in Michelin - May 2025

As we enter May, spring is in full bloom, and the markets are brimming with seasonal ingredients. I’ve selected a few of the ingredients I work with most during this time of year, and I'd love to introduce them to you in more detail. I believe these ingredients will inspire your cooking and deepen your understanding of the essential role of seasonality in professional gastronomy.

Seasonality is crucial for most chefs, particularly for those in Michelin-starred restaurants. Entire menus are often meticulously designed around the ingredients at their peak quality. Each ingredient and every component plays a vital role in the final dish, directly influencing the overall dining experience. The world's best kitchens emphasise not only freshness but also the story behind each ingredient—its origin, who cultivated or harvested it, and the chef’s connection to it.

Restaurants renowned for their strict adherence to seasonality include the famous Noma in Copenhagen, where René Redzepi has defined the concept of New Nordic Cuisine. Another outstanding example is L'Enclume in England's Lake District, where chef Simon Rogan exclusively uses local and seasonal produce. The Slovenian restaurant Hiša Franko, led by the charismatic chef Ana Roš, combines seasonal ingredients with a unique regional character. Blue Hill at Stone Barns in New York, run by Daniel Barber, is celebrated for its farm-to-table philosophy and exclusive use of seasonal products directly from its own farm. Lastly, Sweden's Fäviken, where Magnus Nilsson created a cult following around seasonality, extensively uses local ingredients often sourced in extreme northern conditions. These establishments are showcases of exceptional gastronomy and reflect a profound respect for nature and their surroundings.

With this appreciation for the importance of seasonality in mind, I'd like to introduce you to four seasonal ingredients I frequently work with: asparagus, wild garlic, morels, and langoustines. Each has its unique character, culinary uses, and flavour profile.

Asparagus is undoubtedly the king of spring vegetables. Known since ancient times and favoured by kings and emperors, it remains one of the most beloved ingredients on European plates today. There are three main types of asparagus: white, green, and purple. White asparagus, grown underground without exposure to sunlight, has a delicate, mildly sweet flavour. Green asparagus, grown in full sunlight, has a more pronounced, fresh, grassy taste and higher vitamin content. It’s excellent grilled or quickly sautéed. Purple asparagus, briefly exposed to sunlight during cultivation, combines characteristics of the previous two, prized for its unique colour and subtly sweet, nutty flavour. Special mention goes to wild asparagus, which grows naturally in Mediterranean regions. Its flavour is more intense, slightly bitter, with delicate nutty notes, making it an exclusive ingredient for Michelin-starred restaurants.

Wild garlic is another springtime gem. Its season is short, which makes it particularly valued among professional chefs. It is popular for its distinctive aroma, flavour, and vibrant green colour. High-quality leaves are firm, fresh-looking, undamaged, and intensely fragrant. In restaurants, we commonly prepare an oil from wild garlic using a ratio of two parts wild garlic to one part oil, perfectly preserving its aroma, taste, and colour. It's also often incorporated into purées, mousses, stuffings, or blanched lightly as a garnish to meat dishes. It pairs exceptionally well with spring vegetables or fish. I wouldn't miss wild garlic season—beyond spending a lovely afternoon picking it, you can enjoy it at home in soups, pesto, or simply on buttered bread.

Morels are among the most exclusive ingredients in Michelin circles, famed for their unique flavour and meaty texture. They are primarily found in France, Northern Italy, and North America, with some varieties also in parts of Asia. Often featured in meat dishes, morels are served lightly sautéed or stuffed. These mushrooms are highly valued not only for their brief season and difficulty of harvesting but also because they cannot be commercially cultivated—they grow only in the wild. I love working with this ingredient—its texture resembles meat, perfect for those who dislike the slippery texture of regular mushrooms. Morels are excellent dried, allowing their flavour to be preserved year-round. However, their preparation is technically demanding—they must be thoroughly cleaned since sand grains often hide inside their hollow caps.

The finest langoustines come not only from Brittany in France or Sardinia but also from Scotland. They are prized for their delicate flavour, texture, high protein content, and low fat. When selecting langoustines, we look for freshness and activity in the live specimens. Seasonality significantly impacts their taste and meat quality. Interestingly, langoustines lack the large claws of lobsters—they move extremely fast as their primary defence mechanism. They're very sensitive to water temperature and quality, challenging transportation and storage. Langoustines are commonly prepared through brief blanching or grilling to highlight their delicate sweetness.

My first encounter with langoustines was quite funny—I ended up with cut and pinched hands, as these creatures are very quick and agile. At the restaurant, I processed around 200 langoustines weekly. They arrived alive in chilled containers, and my job involved humanely processing, blanching, peeling, and preparing them for service. This hands-on approach from ingredient sourcing through to serving creates a strong bond between the chef and what they present to guests.

Seasonality is not just a trend but primarily a commitment to quality. As a chef, respecting seasonality guarantees the best flavours and provides diners with an authentic, unforgettable experience from each dish. Working with seasonal ingredients brings joy, creativity, and respect for nature—it's a way to reconnect with natural rhythms.

So, what are your favourite seasonal ingredients?