We always think winter has nothing
to offer in terms of raw materials
and fresh products. How do you
experiment for your creations, at
Loco, during the cold season?
I think winter is very generous
by providing us with citrus,
mushrooms, fish and sea food.
You only have to think about it
and be open. You need to broaden
your view: the season isn’t just
rain and cold, it’s more than that.
It’s the best cabbages, the best
hams, the most perfumed wines,
the best seafood.
False “Scallop and Caviar”
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