Seasoning, seasoning,…SEASONING !!!

This is in relation to “My Kitchen Rules”.. SEASON your dish !!! And TASTE before you serve. This is RULE  n°1 in any kitchen, whether professional or not. I know and agree that salt is often used with a heavy hand (we have a saying in France :” If it’s too salty, the Chef must be in Love…”), but even just a pinch of  good quality salt can make a huge diference. As for pepper, freshly ground from your mill at the last moment will hit the spot. A couple of turns on your steak once plated will be way more fragrant and flavorsome than before cooking (pepper tends to burn easily, and becomes slightly bitter).