BOOK #CITRON@MENTON - THE MENTON LEMON USER GUIDE

The book “#Citron@Menton”, the simple guide to using Menton Lemon – recipes and tips by Luisa Delpiano Inversi. Pasta Piemonte Editions publish “#Citron@Menton”. This modern and timeless book of 100 pages offers no less than 35 recipes as well as an anthology of ideas and advice for using and benefiting from the virtues of lemons, in particular lemons from Menton. An essential guide for lovers of the terroir, cooking enthusiasts and enthusiasts of natural everyday tricks. *Some notable recipes* The revisited lemon tart from chef Mauro Colagreco, penne with lemon and avocado cream from chef Jean Montagard or even the back of cod with a lemon ginger sauce and spinach gnocchi from chef Xavier Malandran (Masterchef finalist) and red mullet with Violet artichokes with Menton lemon from chef Luc Gamel, MOF. **Preface to the book** Of all the gestures by which the hand of the man – or the woman! – has learned to shape the best, there are few so noble as that of the cook. You have to have the chance, once at least, to contemplate the chef at his stove to see the skilfully orchestrated concert of knacks and ingredients, the harmony of scents like that of colors, united in a symphony that delights the eye. as much as the palaces. Yes, the cuisine, from the terroir to the plate, transcends the act of eating to give us an ode to good living. Choose the healthiest ingredients from nature whose benefits we will sublimate, work on them to give free rein to our creativity, finally assemble them to give substance to good taste... More than a passion, cooking is an art. The art of pleasing others, your guests in the first sense – that of “living with” –, in a word, the art of sharing happiness in its most authentic form. Hours would not be enough to tell everything, especially since after centuries of tasty literature in epicurean France as in the Italy of the Trattorie, it is today the cooks themselves who talk about it best. Proof of this is in this work by Luisa Delpiano-Inversi, which synthesizes everything that makes sense of cooking. Of course, it brings together several renowned chefs around traditional recipes as good advice. But it also invites us to reflect on the contemporary questions of our agriculture, in particular that of the lemon, on our way of harvesting it or even of using its benefits in terms of beauty, and on the means of preserving it. For all these reasons, I did not hesitate for a moment when she asked me to preface her book. In particular because its breadcrumb trail is the Menton lemon, our Golden fruit, whose thousand and one virtues were recognized in 2015 by a Protected Geographical Indication (PGI) thanks to the work we have accomplished with the Association for the Promotion of Menton Lemons (APCM). The history of the lemon of Menton, which made the golden age of the city in the 18th century, well before tourism, is repeated today with this recognition which revitalizes our citrus growing. With, also, the protection of the lands of Menton in a setting of lemon groves. All the professionals give us their support, including those whose job it is to sublimate the tangy sweetness of our city. I congratulate Luisa Delpiano-Inversi for being associated with it in turn, through this work to which I wish the same success as her now famous Menton lemon ravioli. And I invite you to browse the pages with the same pleasure as she had writing them, to savor the recipes of those who have made their passion an art, which is none other, quite simply, than Art of living. Jean-Claude Guibal, Former Mayor of Menton,