Last year at The Flemish Primitives, Dominique Persoone made together with Alex Atala a combination of chocolate with Priprioca. Their presentation was aimed at combining typical ingredients from the Amazon with the chocolate expertise of Dominique.
Priprioca is a root from the Amazon with woody, earthy, patchouli notes
(source International journal for gastronomy and food science)
We analyzed the root and based on its flavor profile a selection of possible combinations is added;
Some of these combinations like the beetroot-mandarin-priprioca from chef Atala come clearly out of the Foodpairing tree;
(picture by DOM)
you can find this combo in the latest edition (and first one) of the international journal of gastronomy and food science together with other pairings like lemon, banana.
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Michelin has announced the stars for its homeland of France. There is one new 3 Michelin star restaurant; Flocons de Sel making combinations like this lamb-linden tree-pine
Other Pine combinations you can find in this Foodpairing tree;
One of the new 1 Michelin star restaurants is La Toya
making this broccoli-cauliflower-beurre noisette-passion fruit juice-cod
in Paris another new 1 Michelin star making a sweetcorn-oyster-rye bread combination
The Iranian movie ‘A Separation’ won last night the Oscar nomination for foreign movie.
To celebrate this victory (and being good losers – the Belgian nominee Bullhead didn’t win) we added the Foodpairing tree of Pistachio nuts (Iran being the largest exporter).
Click on the Foodpairing tree to see more combinations and find classic Iranian combinations like Jewelled Persian Rice (almond-pistachio-saffron-pomegranate-coriander-rice-sultana-olive oil)
or Bastani ice-cream (pistachio-saffron-cream-rose water)
Today, it is National Margarita Day in US. Time to make a Foodpairing variation on the classic cocktail with tequila-triple sec-lime juice.
Below the dynamic Foodpairing tree of Tequila. What new combination can you come up with?
Click on the tree for the dynamic pop-up. Click on the different branches to unfold the category and find e.g. Cointreau into the category of the drinks.
The closer the better the match, so raspberry is a good idea. What about beer, tomato, basil…
If you want to surprise your loved ones with flowers, not in a bouquet of roses, but roses into a dish, this Foodpairing tree of rose can inspire you;
known combinations with roses are like Espahan by Pierre Hermé:rose-litchi-raspberry.
From the Foodpairing tree you see there are no better combinations with rose. No wonder this is a seller.
Want to make a raspberry-rose madeleine, here you can find a recipe by evan’s kitchen
As some of you know, one of the first chefs we started to cooperate with was Sang-Hoon Degeimbre of L’air du temps. He is one of those chefs who really understands the concept of Foodpairing and one of the few chefs who succeeds to surprise me time after time.
I was really blown away by some of the new dishes he proposed last Saterday.
One of them was a juicy turbot with violet
to be paired with a butter-apricot combination.
I added also the Foodpairing tree of apricot, so you can see how they are linked together
This macaron was featured in Butter love and hard work combining peanut, black currant, vanilla.
And…no surprise black currant is one of the best fruit combinations. Have a look to the Foodpairing tree of roasted peanuts;