FROM A ZINGY ENGLISH POSSET TO A ZESTY PASTA IN LOS ANGELES, HERE ARE SOME OF THE BEST LEMONY DISHES ON MENUS AROUND THE WORLD
TAGINE DE POULET FERMIER CITRONS CONFITS ET OLIVES
This chic restaurant in Paris’s third arrondissement is a lively spot with a hidden courtyard that’s buzzing in summer. On a menu listing traditional dishes from the Maghreb region of North Africa, you’ll find a classic tagine of chicken with preserved lemons and olives. Pair with a drink from the inexpensive wine list, then pop to the bar next door for a digestif. 24€ (£21). 404-resto.com
LEMON POSSET
The lemon posset began life as a mixture of curdled milk and alcohol often used as a remedy for fevers and colds. The version we know today was invented in the 1800s and is a cold, set dessert made with lemons, sugar and cream. Chef Adebola Adeshina’s modern take incorporates a pinch of ginger and is accompanied by passion fruit gel, pink peppercorn meringue and a pretty matcha powder tuile. £105, as part of an eight-course tasting menu. thechubbycastor.com
CHITRANNA
Chitranna is a South Indian dish in which cooked or leftover rice is combined with lemon juice and a mixture of spices, nuts, lentils and chillies. It’s common in the state of Karnataka, especially in the capital, Bengaluru. Karavalli is a thatched-roofed restaurant with a menu of traditional dishes from India’s southwest. Here, the chitranna is flavoured with lemon, mustard, peanut, cashew, chillies, curry leaves and clarified butter. 350 rupees (£3.50). vivantahotels.com
THE HEART OF A REGENT
Historically served as a palate cleanser, the sgroppino is a refreshing cocktail made with lemon sorbet, vodka and prosecco from the Italian region of Veneto. Mr Fogg’s Apothecary’s version comprises lemon- and basil-infused vodka, bergamot liqueur and a lemon, lime and mint sorbet, topped up with champagne. £18. mr-foggs.com
BRIOCHE CRUSTED TURBOT WITH FRIED CAPERS AND MEYER LEMON-BROWN BUTTER HOLLANDAISE
In classic French cuisine, grenobloise (‘of Grenoble’) refers to a sauce made with brown butter and a mixture of lemon juice, capers and fresh parsley, typically served with mild-flavoured fish such as hake, sole or trout. At one-Michelin-starred Sepia, chef Andrew Z
