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Every morning I go to the Forville market in Cannes, where I choose my lemons depending on what the vendors have to offer, which in turn depends on the varieties and the trees’ degree of exposure.
At L’Oasis, the dishes vary from season to season, from menu to menu. For example, we serve a ceviche of “Papin” oysters with local lemon and capers, our “Apicius” vinaigrette (honey, lemon, olive oil, etc.) and a suckling veal chop rognonnade (rolled with the kidney) with local lemon and sage. And sometimes we enjoy offering our diners a glass of Lerincello lemon liqueur made by the monks of Lérins Abbey.