Each week the menu is based on availability of local, organic and seasonal produce and proteins.
Imagine the Chef walking the aisles at the best local farmer's market, when suddenly the plumcots start to speak to him, figuratively of course, because that would be crazy otherwise. But here is an ingredient that one has to wait a whole year to enjoy. It is a natural hybrid between a plum and apricot "magically conceived".
Next thing you discover, the chef whips up a dessert, packages it and delivers it to your doorstep. A sweet, sour and salty creation that highlights why eating local ingredients in their peak is worth the wait.
This style of menu planning is applied to every aspect of PURE.
