MORE POULTRY: PIGEON

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.