Pan-Seared Giant Prawns with Melon

Yearning for the bright sweetness of summer sun amidst the chill, I recall a Michelin-starred restaurant in Cavaillon. This town in Haute-Provence is famed for its small melons with fragrant orange flesh, originally brought from Italy to the Papal residence in neighbouring Avignon in the 12th and 13th centuries. It seems the Popes had a soft spot for melons during their time in France. I love Cavaillon melons, also known as Cantaloupe melons, paired with prosciutto, or simply sliced for the kids to enjoy at the beach. But one day, venturing beyond Aix-en-Provence, I discovered a restaurant called Maison Prévôt, where melons were the focus of every course – from starters, to mains and desserts. The "tout melon" menu created by the restaurant's founder, Jean-Jacques Prévôt, has been updated over 40 times. Each year until his retirement, he found endless inspiration in this extraordinary fruit, crafting over a hundred delectable recipes. Let's explore one aromatic combination: — Starter – fresh melon carved into a rose with smoked pike in hibiscus marinade and melon seed sauce — Main course options – lamb tagine with melon and toasted almonds, or lobster bouillabaisse with melon — Dessert – a treat of candied melon, almond sponge, meringue and lemon jelly with verbena In this enchanting spot, we savoured a soft yet rich melon cocktail with aniseed called "melanis", and even took home a couple of bottles to share and enjoy on cosy, chilly evenings, enveloped in the warm aroma. The inventive Cavaillon chef also graciously shared a simple yet enticing recipe from his repertoire.