by Bernard Lahousse
on September 10, 2012

Tribute to Peru: Physalis peruviana Foodpairing at Mistura

Sang-Hoon Degeimbre of l'air du temps and Foodpairing® were invited to the yearly culinary congress in Peru, Mistura. As a tribute to all the marvelous ingredients Peru offers, San- Hoon made a new dish based on the Foodpairing® analysis of - Physalis - also named Cape gooseberry of Aquaymento in Spanish.

Flavour profile of Physalis

Foodpairing Tree

physalis tree

San-Hoon selected strawberry to join the Physalis in a drink. Beef, crabmeat, soy sauce and quinoa were combined in meat balls to join the drink. This movie gives you a quick overview of the recipe.

We also analyzed other Peruvian ingredients like Camu Camu, Lucuma. Have a look with the Foodpairing Inspiration Tool!

by Bernard Lahousse
Scientist, food aficionado and Foodpairing® founder Bernard develops a scientific approach to food innovation and offers his knowledge to chefs and bartenders all around the world.

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