" Caviar in a Pod "
Fine piece this week in the NY Times regarding the peas of Provence. Last PM I tasted a superb chilled pea & mint soup at La Petite Cave in Saginon made with Provence peas, accompanied by
a Langoustine Mousse.A splendid purée de choux fleurs served with impecalbly prepared scallops was also a unique treat.
There's not a better restaurant in the area...and the ambiance and service were charming.
Happily they're now serving Sunday lunch.
In south of France, peas indeed are something that brings an excitement to the seasons.
And seasons are important. All peas are season-specific. Since the peas are basis of many soup recipes in the south, there is often a distinction of winter recipes and summer recipes.
So make certain you hit the right peas the right season. :-)