A menu like a red carpet

With the arrival of May, the kitchen opens up to new experiments, where seasonal ingredients and vibrant colours become a source of inspiration. Beetroot, cherries, and begonias - united by their intense hues and distinctive character - offer original ideas to enrich both sweet and savory recipes, as well as to create juices, syrups, and drinks with a contemporary twist. 

Beetroot, naturally sweet and deeply coloured, is perfect for adding personality to many dishes. In savoury cooking, it works beautifully in creamy risottos or in a savoury tart with beetroot, gorgonzola, and walnuts, where its flavour balances stronger notes. But it is in doughs that it truly expresses its creativity: used as a natural colouring agent, it transforms flatbreads and leavened bases into visually striking preparations, ideal for example with fresh fillings such as arugula, feta, honey, and almonds. Its sweet side is equally appealing, as in a soft beetroot and chocolate cake, where it lends a distinctive aroma. Beetroot juice is also worth mentioning, as it has recently become popular among athletes thanks to its potential to improve muscle vascularization and endurance. 

Cherries, a symbol of late spring, bring freshness and vibrancy to both sweet and savoury dishes. Alongside classics such as tarts, cheesecakes, loaf cakes, and semifreddos, they also shine in more creative pairings: a cherry sauce can accompany burgers or meat mains, creating a refined sweet-and-sour contrast. Even in lighter preparations like vegetable couscous with dried fruit or small toasts paired with cheese or yogurt, cherries add a unique flavour note. They also play a role in mixology, where they are used in everything from syrups to homemade liqueurs, perfect for enhancing summer drinks or flavouring refreshing beverages. 

Finally, begonias - less common but increasingly appreciated - represent a refined and decorative ingredient. Their slightly tangy petals are perfect for garnishing fresh salads, risottos, or savoury bakes, adding an elegant and creative touch, or they can be used to make a fragrant syrup, ideal for flavouring desserts or drinks. In mixology, begonia-infused gin is an innovative, floral option, perfect for spring cocktails with a light and sophisticated aromatic profile. 

Among colourful doughs, flavour contrasts, and new culinary experiments, May becomes the perfect time to bring creativity and seasonality to the table… strictly in red!