Already, it should be noted that to choose the melon it is necessary to take it very heavy, it is often a good sign, the peduncle a little detached is good too. You can make lots of recipes, especially gazpacho. We don’t often know it, but according to Nicolas, you can accompany a lobster with melon balls, it’s delicious. For dessert, grilled on the barbecue and sprinkled with icing sugar, the melon is top notch. Finally, you can roast the seeds in a pan and then eat them. As an aperitif it’s great.
Our leader
Nicolas Mathiot chef and owner of “La primatiale” rue de la Primatiale in Nancy.