Flavor Profile
The Mediterranean Soul
You cook with oil, lemon, and sunshine.
You cook with oil, lemon, and sunshine. You love July tomatoes, basil in a pot, a whole grilled fish, a serious olive oil. You eat on the lighter side, plant-forward, a little tart. You use lemon the way other people use butter. You think the cooking of the…
Your main traits
- mediterranean
- vegetal
- oil
- sunshine
Your aromatic portrait
You love July tomatoes, basil in a pot, a whole grilled fish, a serious olive oil. You eat on the lighter side, plant-forward, a little tart. You use lemon the way other people use butter. You think the cooking of the south (Provence, Italy, Greece, Lebanon) is the healthiest and the most joyful there is. You cook outdoors the second the weather lets you. You love fresh herbs, crunchy vegetables, fruit in season. You hate heavy dishes, white sauces, greasy frying. You use few spices, but you choose them well: sumac, nigella, fleur de sel, olive oil. You make your own hummus, your own tapenade, your own ratatouille. You care enormously about olive oil quality, two or three bottles open at any time.
Your 5 signature products
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« Provence PDO olive oil, round and fruity, is your everyday oil for vinaigrettes, grilled vegetables, toast. The bottle that's always on the counter. »
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« Sumac, fruity and tart, perfumes your hummus, your tomato salads, your grilled fish the Lebanese way. A squeeze of lemon you can sprinkle. »
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« Fleur de sel on your garden tomatoes, your mozzarella, your roasted vegetables: essential, crunchy, briny. Plate to fork, never in the pan. »
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« Cretan oil, greener and more bitter, is your premium bottle for raw vegetables, carpaccio, precise finishing. The splurge for the cold dishes. »
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« Nigella seeds, faintly peppery and herbaceous, scatter over your flatbreads, your salads, your fresh cheeses. The little black seed that finishes everything. »
Your signature dishes
- tomato and mozzarella
- hummus with sumac
- whole grilled sea bream
Your go-to occasions
summer, terrace meals, Mediterranean cooking
Your opposite profile
At the other end of the spectrum:
The Romantic CarnivoreYou cook meat the way you'd write a love letter.