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La Pincée

Living calendar

July

Summer

July is the full tilt. Tomatoes everywhere, melons, watermelon, zucchini you can't give away fast enough, basil growing faster than you can cut it, peaches, nectarines, corn, peppers. The barbecue is daily, July Fourth turns every backyard into an open-air restaurant, and cold plates rule — slaws, potato salad, gazpacho, ceviche, grilled corn. On the condiment side, it's peak sumac (over tabbouleh and watermelon), fleur de sel on just-cut tomatoes, pink peppercorns on ceviche, Sichuan on seared meat. Young PDO olive oil is at full power — use it raw, never cooked. In the UK, July is the height of strawberry season and the Sunday barbecue. The pace loosens with the holidays, but you cook more, with more people, on the fly.

Bring out of the pantry

Signature dishes

Culinary celebrations

  • July 4 · Indiapendence Day (barbecue, corn, fireworks, watermelon)
  • First weekend · Unofficial peak of summer cookout season
  • All month (UK) · Summer barbecues and county shows

Chef's note

July is the dictatorship of the tomato, and the one absolute rule is anti-refrigerator. A tomato never goes in the fridge. Ever. It loses its aroma, the flesh turns mealy — it's a culinary crime. Keep them at room temperature and eat them within three days. Slice one, salt it with fleur de sel, wait five minutes (the water draws out, the flesh concentrates), then a slick of Tuscan olive oil and a coarse crack of Kampot red. That's it. Three minutes of work, sixty years of happiness. And on Fourth of July, ditch the bagged chips: a pinch of smoked salt on homemade fries is the quiet revolution.