CAVIAR WITH WHITE CHOCOLATE OR LIVER PATE WITH JASMINE. SOUND WEIRD? BUT IT TASTES GOOD! THANKS TO FOOD PAIRING!
Lamb with chocolate sauce has become a classic. But combinations like beef with popcorn, pea-potato-mash with vanilla oil and jam or chocolate mousse with fried onions and bacon are also on the menus of hip restaurants. More and more chefs are dedicating themselves to Food Pairing. The wildest combinations are created, opening up a new, surprising world of taste.
How does it work?
The four senses influence our tongues, noses, ears and eyes, to indicate whether a dish tastes good or not. The tongue differentiates between the various flavours sweet, salty, sour, bitter and umami (meaty, hearty). Then there’s the pungency, which is perceived by the heat and pain sensors, but cannot strictly be termed as a taste. The nose senses the aromas, smells and fragrances – the more sensitive the nose, the better it can discern taste. The eyes provide the visual impression, the ears the acoustic sensation. Only when all four senses are combined can we assess the overall result, the taste.
Food Pairing is about finding out which flavours complement each other and form a harmonious entity when paired. The rule: the more similar two products are with regard to their flavour the better they match. Food Pairing is harmony within the same flavour group. In the past suitable combinations used to be the result of experimentation in the kitchen, today they can be determined in the laboratory. When the flavour DNA has been decoded it is possible to say which exact products suit and to what level. In Food Completing one decisive ingredient is added, the so-called contrast food, which exhibits a completely different flavour structure. A scientifically perfect dish could then for example look like this: Peas plus potatoes equals harmony. The addition of apricot jam and vanilla oil equals contrast.
World-class coffee meets Haute Cuisine
Even coffee is no longer just for drinking or in desserts, but also for cooking. The hot stimulant gives a lot of dishes that extra kick. If we consider that coffee contains more than 800 different flavours, it goes without saying that we use it as a spice. Its broad flavour spectrum is developed primarily during the noble art of coffee roasting. This evokes mainly roasting and nut flavours, peppery roasted aromas, traces of vanilla and clove as well as smoky and caramel flavours. Espresso & Co. give sauces and marinades that certain something. Chili con Carne for example becomes an unforgettable taste experience when a dash of espresso is added. Salmon and scallops are ideal partners in the aroma tango. They naturally have a light, sweet aroma, which harmonises with the coffee and its roasted flavours perfectly.
As part of the Nespresso Gourmet Weeks in October gourmets have the chance to get to know and savour culinary delicacies in top restaurants. The culinary experiences are uniquely complemented by exceptional Grand Crus from Nespresso. During the gourmet weeks top chefs create very special menus with one thing in common: They are all refined with special coffee from Nespresso.Thanks to Food Pairing, new, surprising worlds of taste come to life – things are never dull in the culinary world!
It all began in the fat duck …The origins of Food Pairing can be traced back to the British chef Heston Blumenthal, who began experimenting in the 90s with different flavours. Because of this, his restaurant «The Fat Duck» in Bray/England was named the best restaurant in the world twelve years ago. His menu included combinations such as white chocolate with caviar, chocolate muffin with blue cheese or oysters with kiwi.
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