My favourite flavour is citrus, in all its myriad forms.
Fresh, zingy, fruity and a great match for so many things.
I have used it in many of our dishes.
Hana yuzu, to make our own yuzukoshu, to serve with lobster or spider crab,
clementine and miyagawa satsuma to season raw scallop with truffle and brown butter, sudachi to serve with crisp fried sea bass collars …
Isaac McHale, The Clove Club (London, UK)