Monthly Archives: November 2011


Browsing through Thanksgiving turkey recipes the last few days, I got into a ‘poultry’ mood. That reminded me of an earlier post from 2007, the year we launched our Foodpairing tool, where Flavor scientist Jane Parker of Nothingham analyzed the flavor profile of pigeon on request of Midsummer house and Audi.

The movie you can see here.
Pyrazines tell a part of the story why pigeon combines with chocolate, but there is more to it.
Based on our analysis, these are some of the pairings we can propose
Based on the Foodpairing tree of pigeon, you can for example make a combination of Pigeon, quince, chocolate, jerusalem artichokes (by Peter Coucquyt);
Our you could translate it into a pigeon-cherry-chocolate combination, as proposed by new 3 Michelin star restaurant Hertog Jan.


Warren Bobrow posted one of his favorite drink: hot cranberry, blueberry and gin

The recipe you can find in the blogpost.
If you click on the picture below, you can see more pairings popping up. And the pop-up is interactive!
-> click on the categories to see more combinations
-> paste the interactive tree in your own website by copying the embedded code into your own post.

Cranberry and gin is a nice example of Foodpairing, reinforcing the floral, citrus and pine notes.


Browsing through the 101 Best New Cocktail by Gaz Regan, I came across this combination of cognac and balsamic vinegar: Desmo by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA.

The Foodpairing tree of Balsamic vinegar shows you the classic ones you know like tomato or strawberry (which is a classic italian combination) or cheese, but also … Cognac;

If you want combinations with a specific brand, we have already online Rémy Martin at


Up to make a slighty different Thanksgiving diner?

Making variations in flavor is one of the way to do it. And it doesn’t have to be complicated at all. Even without changing the original version too much, you can create surprising dishes.
E.g. by making a little twist to this classic dish.
Have a look at the Foodpairing tree of fried turkey. How to make a twist? Have a look at the possible ingredients and select one you didn’t expect. Maybe you didn’t expect chocolate. In the next step you think where to add this ingredient? To the sauce? To the stuffing?

So why not add chocolate to the sauce or add lobster to the stuffing of the turkey…

Add this interactive tree on your own website by adding the embedded code to your post and inspire your visitors.

If you also want to change the texture of this dish, at  Modernist cuisine you can find inspiration how to play with the texture of the different ingredients.


The coming months we will launch a range new (free) applications;
We already have an embedded version of our dynamic trees, but to make life more easier, we added the embedded code itself in the visualization of the Foodpairing tree (like you have with e.g. youtube)

The Foodpairing tree viz. is in 2 parts;
a. a small static version which will be visible in your post (the size of the static image can be adapted)
b. a dynamic Foodpairing tree pop-up showing you the interactive tree, if you click on it.

How to integrate the tree in my own website?

In the pop-up of the Foodpairing tree we added a tap, if you click on it, you will see the code appearing. Just click on the copy and then paste the code into your post (the html part).

The static tree is scalable. You choose the pixel width youself or select one of the 5 preset dimensions.

For the moment we have 3 languages available: English, French and Dutch. If you want to adapt the language to French or Dutch, you have to change in the code the l=en to l=fr or l=nl.

In this site you can find already a number of dynamic trees with codes. Here I added some we posted earlier.
Ideal to illustrate an article on a specific ingredient.
Give inspiration to your visitors to try out new, tasteful, surprising combinations;




The launch of the culinary award season” in Belgium is traditionally given by Gault Millau. Bart De Pooter, chef of the Pastorale in Reet, was bombed to Chef of 2012“. His restaurant is also going up to a great 18/20. 
Here Bart featured at The Flemish Primitives;

There are two other restaurants that get 18 to 20, namely De Jonkman in Bruges!! and ‘t Fornuis in Antwerp.

The discovery of the year‘s‘ Restaurant: Volta with chef Olly Ceulenaere (also part of Flemish Foodies). As this is a Foodpairing blog, we looked in to some of the dishes by Olly (site Flemish Foodies+recipe),and found an example with salsify, north sea shrimps, pickled cucumber, mimolette cheese. 

If you dive into the Foodpairing tree of Salsify, you can find the shrimps and different types of cheeses.

Another chef of the Flemish Foodies was the vegetable chef of the year: Kobe Desramaults and the Third chef of the gang, just started a new restaurant with a wink to Momofuku; J.E.F.

In the highest echelons everything remains unchanged. Hof van Cleve Peter Goossens got another fabulous 19.5


In the coming months, new functions will be added to the website.
As a first step we changed the structure for easier navigation.
We added a ‘How to use it‘ where we explain how to use Foodpairing applied on very simple and known combinations.
We also gathered for several years frequent asked question and added them in ‘What is Foodpairing?
Currently you can experience a small part of the Foodpairing explorer in ‘Experience it‘ and a range of Foodpairing recipes

Find out why topchefs and bartenders use testimonials by some known topchefs and bartenders

Stay tuned for the new free features.


With the cold days coming in, cheese fondue is a back on the menu…

Making cheese fondue, looks simple, but it doesn’t always work out… Unless you know why you add particular ingredients and what the science is behind.  Knowing why you need to add acidic components like white wine and lemon juice, the importancy of temperature, adding a starch source will help you in making better fondue (If you aren’t familiar with the science behind cheese fondue, please consult Harold McGee his Keys to Good Cooking.)

For the flavor part of the cheese fondue, cheese like Gruyère and white wine are an essential part. But to improve the flavor connection between the Gruyère and the wine, you should add…honey. Here some other combinations you could make with the cheese fondue (from classics to maybe more surprising – no Kirsch as we didn’t analysed it yet)

If you start adding extra ingredients based on Foodpairing, please don’t forget the other scientific rules.


Recently Corey Lee of Benu restaurant got 2 Michelin stars (great!). While looking at his tasting menu we found several nice examples which can be easy explained by Foodpairing (he finds it by intuition, I guess. Foodpairing is not cancelling out intuition though. Topchefs are using our Foodpairing website mainly to have a confirmation of what they feel) .

 (source picture Corey Lee)

As Foodpairing started almost 20 years ago when François Benzi of Firmenich made the connection between jasmin and meat, let’s have a look at the jasmine-chicken-date fruit combination.

 The link to sherry and onion is by chicken (bridging).

(source picture and recipe)