To celebrate the Chinese New Year, the Fête du Citron in Menton is using Dragons and other Chinese symbols for its floats and sculptures.
The official title this year is “Tribulations of a Lemon in China” in hommage to Jules Verne.
It is said that this Fête is competing with the Nice Carnival, which takes place during the same period. Should they really be compared as Nice is all about people in costume, flowers and mimosa in particular and Menton is all about lemons and citrus fruit ? The colour yellow is predominant and with bright sunshine augurs Spring and brings the warmth of the Mediterranean after Winter months.
Over 300 professionals help prepare this unique event which uses over 140 tons of citrus fruit.
No one really mentions what happens to all these citrus fruit when the festival is over. It would be such a shame to waste them.
So, why are those lemons so famous?
After all, lemons also grow nicely in Spain, Sicily, Corsica.
The lemons from Menton possess unique qualities which make them the favourite of the best chefs in the region but they are also found in many specialities, savoury or sweet.
This year, for Valentine Day, little lemon and raspberry heart-shaped macarons made their appearance to the delight of many macarons gourmets.
Carpaccio of crevettes, lemon curds, marmalades, sorbets with limoncello, lemonades, candied peel in chocolate, biscuits with lemon are to be consumed without moderation.
Let’s do a Carpaccio of Crevettes, an easy dish for sea food lovers.
A carpaccio of fish, shellfish or meat means that the flesh is served raw but preserved in a marinade which makes it very tender and preserves it.
If you do not like the thought of this, you can panfry quickly the crevettes in a little olive oil, without having kept them in the marinade.
Use the lemon juice to sprinkle the cooked crevettes just before serving.
20 crevettes, shelled
Juice of 3 lemons
3 cloves of garlic, peeled and crushed
A handful of flat leaf parsley, rinsed and finely chopped
1 tablespoon of ginger, peeled and grated
1. Open the crevettes and remove the black intestine with the point of a knife.
2. Place the crevettes in a shallow dish and cover with the marinade of lemon juice, garlic and ginger.
3. Sprinkle with pepper and parsley and place in the fridge until you want to eat them.